Physicochemical and rheological properties of peanut oil body following alkaline pH treatment

Author:

Liu Chen,Chen Fusheng,Xia Yimiao,Liu Boye

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally;Arfat;Food Chemistry,2012

2. Composition changes of soybean seed oil body by high - alkaline extraction;Cao;Journal of the Chinese Cereals and Oils Association,2014

3. The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them;Cao;Food Chemistry,2015

4. A two-chain aspartic protease present in seeds with high affinity for peanut oil bodies;Chen;Food Chemistry,2017

5. Constitution of stable artificial oil bodies with triacylglycerol, phospholipid, and caleosin;Chen;Journal of Agricultural and Food Chemistry,2004

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