The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies-Reference-Cited by-同舟云学术

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The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies

Published:2019-05 Issue: Volume:280 Page:270-277
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zaaboul Farah,Raza Husnain,Cao Chen,Yuanfa Liu

Funder

Taishan industry leading talents innovation project in Shandong Province

National Key Research and Development Program of China

Natural Science Foundation of China

Northern Jiangsu province science and technology projects

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Effects of processing conditions and packaging material on the quality attributes of dry-roasted peanuts;Adebiyi;Journal of the Science of Food and Agriculture,2002

2. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

3. Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks;Bernat;LWT-Food Science and Technology,2015

4. Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics;Cruz;Food Research International,2007

5. Using short-wave infrared radiation to improve aqueous enzymatic extraction of peanut oil: Evaluation of peanut cotyledon microstructure and oil quality;Deng;European Journal of Lipid Science and Technology,2018

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4. Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties;International Journal of Biological Macromolecules;2024-05

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