Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Betül Yesiltas, Simon Gregersen, Linea Lægsgaard, Maja L. Brinch, Tobias H. Olsen, Paolo Marcatili, Michael T. Overgaard, Egon B. Hansen, Charlotte Jacobsen, Pedro J. García-Moreno

Source: Food Chemistry - June 4, 2021 Category: Food Science Source Type: research