Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in Fish-Oil-in-Water Emulsions by Cansu Yay, Betül Yesiltas, Charlotte Jacobsen

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Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges by Grazielle Náthia-Neves, Adane Tilahun Getachew, Ádina L. Santana, Charlotte Jacobsen

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Production of Protein Hydrolysates from Cod Backbone Using Selected Enzymes: Evaluation of Antioxidative and Antimicrobial Activities of Hydrolysates by Dimitra Marinou, Charlotte Jacobsen, Davide Odelli, Krystalia Sarigiannidou, Ann-Dorit Moltke Sørensen

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Influence of Supercritical Fluid Extraction Process on Techno-Functionality of Enzymatically Derived Peptides from Filter-Pressed Shrimp Waste by Narjes Badfar, Ali Jafarpour, Federico Casanova, Lucas Sales Queiroz, Adane Tilahun Getachew, Charlotte Jacobsen, Flemming Jessen, Nina Gringer

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Microbial and chemical stability of lumpfish (Cyclopterus lumpus) roe during refrigerated storage in acid-salt brines with or without antioxidants by Hanne Aarslev Jensen, Laura Garcia Plaza, Rannvá Høgnadóttir Houmann, Pernille Bak Andreasen, Niels Bøknæs, Martin Laage Kragh, Lisbeth Truelstrup Hansen, Ole Mejlholm, Charlotte Jacobsen, Paw Dalgaard, Ann-Dorit Moltke Sørensen

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