Biochemical and physicochemical properties of shrimp (Pandalus borealis) compounds after compact filter press process.
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- JSFA Reports, 2024, v. 4, n. 3, p. 135, doi. 10.1002/jsf2.182
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- Article
Works matching AU Petersen, Heidi Olander
Results: 5
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Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties.
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- Foods, 2025, v. 14, n. 9, p. 1634, doi. 10.3390/foods14091634
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- Article
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Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin.
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- Foods, 2020, v. 9, n. 11, p. 1718, doi. 10.3390/foods9111718
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Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin.
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- Food Biophysics, 2021, v. 16, n. 1, p. 139, doi. 10.1007/s11483-020-09655-7
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- Article
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Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions.
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- Marine Drugs, 2022, v. 20, n. 12, p. 739, doi. 10.3390/md20120739
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- Article