Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing Article

Li, Pengfei, Zhang, Wenbin, Han, Xin et al. (2017). Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing . Journal of Food Engineering, 204 64-72. 10.1016/j.jfoodeng.2017.02.009

cited authors

  • Li, Pengfei; Zhang, Wenbin; Han, Xin; Liu, Junjun; Liu, Yuanyuan; Gasmalla, Mohammed Abdalbasit A; Yang, Ruijin

sustainable development goals

authors

publication date

  • July 1, 2017

published in

keywords

  • AGGREGATION
  • AND/OR SALT CONCENTRATION
  • Aqueous extraction processing
  • Cream emulsion
  • DESTABILIZATION
  • EMULSIFYING PROPERTIES
  • ENZYMATIC-HYDROLYSIS
  • Engineering
  • Engineering, Chemical
  • FRACTIONATION
  • FUNCTIONAL-PROPERTIES
  • Food Science & Technology
  • ISOLATE
  • Life Sciences & Biomedicine
  • MECHANISM
  • Molecular weight distribution
  • Peanut hydrolysates
  • SOLUBILITY
  • Science & Technology
  • Technology

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

start page

  • 64

end page

  • 72

volume

  • 204