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Author/Creator Hansen, Egon B.

1. Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions. (15th August 2022)

Authors:
Yesiltas, Betül; García-Moreno, Pedro J.; Gregersen, Simon; Olsen, Tobias H.; Jones, Nykola C.; Hoffmann, Søren V.; Marcatili, Paolo; Overgaard, Michael T.; Hansen, Egon B.; Jacobsen, Charlotte
Journal:
Food chemistry
Issue:
Volume 385(2022)
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Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗

2. Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics. (15th November 2021)

Authors:
Yesiltas, Betül; Gregersen, Simon; Lægsgaard, Linea; Brinch, Maja L.; Olsen, Tobias H.; Marcatili, Paolo; Overgaard, Michael T.; Hansen, Egon B.; Jacobsen, Charlotte; García-Moreno, Pedro J.
Journal:
Food chemistry
Issue:
Volume 362(2021)
Page Start:
Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗

4. The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions. (June 2021)

Authors:
García-Moreno, Pedro J.; Yang, Jack; Gregersen, Simon; Jones, Nykola C.; Berton-Carabin, Claire C.; Sagis, Leonard M.C.; Hoffmann, Søren V.; Marcatili, Paolo; Overgaard, Michael T.; Hansen, Egon B.; Jacobsen, Charlotte
Journal:
Food hydrocolloids
Issue:
Volume 115(2021)
Page Start:
Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗

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