Standard
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 avis › Tidsskriftartikel › Forskning › peer review
Harvard
García Moreno, PJ, Yang, J, Gregersen, S
, Jones, NC, Berton-Carabin, CC, Sagis, LMC
, Hoffmann, SV, Marcatili, P & Overgaard, MT 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, bind 115, 106605.
https://doi.org/10.1016/j.foodhyd.2021.106605
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
CBE
MLA
Vancouver
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 -