Novel strategy for the demulsification of isolated sesame oil bodies by endogenous proteases
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
2. School of Food Science and Technology Jiangnan University Wuxi China
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12531
Reference38 articles.
1. Influence of fluidized‐bed roasting conditions of white sesame seeds on the physico‐chemical properties and sensory acceptability of the cold‐pressed oils
2. Cleavage specificity of the subtilisin-like protease C1 from soybean
3. Advances in Aqueous Extraction Processing of Soybeans
4. Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans
5. A two-chain aspartic protease present in seeds with high affinity for peanut oil bodies
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