Fate of phospholipids during aqueous extraction processing of peanut and effect of demulsification treatments on oil-phosphorus-content Article

Zhao, Qiyan, Li, Pengfei, Wang, Mingming et al. (2020). Fate of phospholipids during aqueous extraction processing of peanut and effect of demulsification treatments on oil-phosphorus-content . FOOD CHEMISTRY, 331 10.1016/j.foodchem.2020.127367

cited authors

  • Zhao, Qiyan; Li, Pengfei; Wang, Mingming; Zhang, Wenbin; Zhao, Wei; Yang, Ruijin

authors

publication date

  • November 30, 2020

published in

keywords

  • Aqueous extraction processing
  • Arachis hypogaea L.
  • BODIES
  • CREAM EMULSION
  • Chemistry
  • Chemistry, Applied
  • Demulsification
  • ELSD
  • Food Science & Technology
  • HPLC
  • LECITHIN
  • LIPASE
  • Life Sciences & Biomedicine
  • Nutrition & Dietetics
  • PERFORMANCE LIQUID-CHROMATOGRAPHY
  • PROTEIN
  • PURIFICATION
  • Peanut
  • Phospholipids
  • Physical Sciences
  • RICH EMULSION
  • Science & Technology

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

volume

  • 331