BioengineeringbioRxiv
Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil
M. Bjoerlie, B. Yesiltas, P. J. Garcia-Moreno…·C. Jacobsen
This study shows that bioinformatically predicted potato peptides and hydrolysate improve oxidative stability in microencapsulated fish oil compared to native proteins and sodium caseinate.
DOI 10.1016/j.focha.2023.100441