Rapid Salt‐Assisted Microwave Demulsification of Oil‐Rich Emulsion Obtained by Aqueous Enzymatic Extraction of Peanut Seeds-Reference-Cited by-同舟云学术

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Rapid Salt‐Assisted Microwave Demulsification of Oil‐Rich Emulsion Obtained by Aqueous Enzymatic Extraction of Peanut Seeds

Published:2019-10-22 Issue:2 Volume:122 Page:1900120
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Liu Wei¹,Xiao Bing¹,Yang Guolong¹,Bi Yanlan¹,Chen Fusheng¹

Affiliation:

1. College of Food Science and Technology Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China

Funder

Natural Science Foundation of Henan Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900120

Reference28 articles.

1. Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review

2. Characterization and demusification of cream emulsion from aqueous extraction of peanut

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

4. Quantity and Quality of Free Oil Recovered from Enzymatically Disrupted Soybean Oleosomes

5. 3D confocal Raman imaging of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean powder

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1. Preparation of a low-temperature demulsifier derived from natural cottonseed oil;Fuel;2024-10

2. A comprehensive insight into peanut: Chemical structure of compositions, oxidation process, and storage conditions;Journal of Food Composition and Analysis;2024-01

3. Development of sustainable downstream processing for nutritional oil production;Frontiers in Bioengineering and Biotechnology;2023-10-10

4. Effect of the Weber number on the coalescence of relatively moving droplets in an electric field: A molecular dynamics study;Journal of Molecular Liquids;2023-10

5. Demulsification of Emulsion Using Heptanoic Acid during Aqueous Enzymatic Extraction and the Characterization of Peanut Oil and Proteins Extracted;Foods;2023-09-22

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