Utilization of a Bioinformatic Approach to Identify Emulsifying Peptides Embedded in Brewers’ Spent Grain Proteins and Characterization of Their Emulsifying Properties

Brewers’ spent grain (BSG) represents the major byproduct of the brewing industry and remains largely underutilized. While BSG contains a rather high amount of protein, poor functional properties limit its use as a functional ingredient for foods without additional processing. In this work, we inves...

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Hlavní autoři:	Rasmus Kranold Mikkelsen, Ioanna Fragkaki, Simon Gregersen Echers, Naim Abdul-Khalek, Michael Toft Overgaard, Charlotte Jacobsen, Betül Yesiltas
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-12-01
Edice:	Colloids and Interfaces
Témata:	low fat emulsions O/W interface bioinformatics amphiphilic peptides proteomics
On-line přístup:	https://www.mdpi.com/2504-5377/10/1/1
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