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Søren Vrønning Hoffmann

The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

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The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions. / García Moreno, Pedro Jesús; Yang, Jack; Gregersen, Simon; Jones, Nykola C. ; Berton-Carabin, Claire C.; Sagis, Leonard M. C.; Hoffmann, Søren Vrønning; Marcatili, Paolo; Overgaard, Michael T.

I: Food Hydrocolloids, Bind 115, 106605, 2021.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

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APA

García Moreno, P. J., Yang, J., Gregersen, S., Jones, N. C., Berton-Carabin, C. C., Sagis, L. M. C., Hoffmann, S. V., Marcatili, P., & Overgaard, M. T. (2021). The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions. Food Hydrocolloids, 115, [106605]. https://doi.org/10.1016/j.foodhyd.2021.106605

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MLA

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Author

García Moreno, Pedro Jesús ; Yang, Jack ; Gregersen, Simon ; Jones, Nykola C. ; Berton-Carabin, Claire C. ; Sagis, Leonard M. C. ; Hoffmann, Søren Vrønning ; Marcatili, Paolo ; Overgaard, Michael T. / The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions. I: Food Hydrocolloids. 2021 ; Bind 115.

Bibtex

@article{e6a2301ad60f402abfb54368f16f91f1,
title = "The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions",
author = "{Garc{\'i}a Moreno}, {Pedro Jes{\'u}s} and Jack Yang and Simon Gregersen and Jones, {Nykola C.} and Berton-Carabin, {Claire C.} and Sagis, {Leonard M. C.} and Hoffmann, {S{\o}ren Vr{\o}nning} and Paolo Marcatili and Overgaard, {Michael T}",
year = "2021",
doi = "10.1016/j.foodhyd.2021.106605",
language = "English",
volume = "115",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier BV",

}

RIS

TY - JOUR

T1 - The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions

AU - García Moreno, Pedro Jesús

AU - Yang, Jack

AU - Gregersen, Simon

AU - Jones, Nykola C.

AU - Berton-Carabin, Claire C.

AU - Sagis, Leonard M. C.

AU - Hoffmann, Søren Vrønning

AU - Marcatili, Paolo

AU - Overgaard, Michael T

PY - 2021

Y1 - 2021

U2 - 10.1016/j.foodhyd.2021.106605

DO - 10.1016/j.foodhyd.2021.106605

M3 - Journal article

VL - 115

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 106605

ER -