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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

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Pedro Jesús García Moreno, Technical University of Denmark, University of Granada
  • ,
  • Jack Yang, Wageningen University & Research, Netherlands
  • Simon Gregersen, Aalborg University
  • ,
  • Nykola C. Jones
  • Claire C. Berton-Carabin, Wageningen University & Research, INRAE, UR BIA, Nantes, Netherlands
  • Leonard M. C. Sagis, Wageningen University & Research, Netherlands
  • Søren Vrønning Hoffmann
  • Paolo Marcatili, Technical University of Denmark
  • ,
  • Michael T Overgaard, Technical University of Denmark, Denmark
Original languageEnglish
Article number106605
JournalFood Hydrocolloids
Number of pages11
Publication statusPublished - 2021

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