Effect of ultrasound‐assisted extraction on the structure and emulsifying properties of peanut protein isolate-Reference-Cited by-同舟云学术

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Effect of ultrasound‐assisted extraction on the structure and emulsifying properties of peanut protein isolate

Published:2020-08-28 Issue:3 Volume:101 Page:1150-1160
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Sun Xiaoyang¹,Zhang Wen¹,Zhang Lifen¹^ORCID,Tian Shaojun¹,Chen Fusheng¹^ORCID

Affiliation:

1. National Engineering Laboratory for Wheat & Corn Further Processing Henan University of Technology Zhengzhou China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10726

Reference51 articles.

1. Peanuts as functional food: a review

2. Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

3. Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins

4. Sesame bran as an unexploited by-product: Effect of enzyme and ultrasound-assisted extraction on the recovery of protein and antioxidant compounds

5. High Voltage Electrical Discharges, Pulsed Electric Field, and Ultrasound Assisted Extraction of Protein and Phenolic Compounds from Olive Kernel

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4. Modification of the physicochemical, functional, biochemical and structural properties of a soursop seed (Annona muricata L.) protein isolate treated with high-intensity ultrasound;Ultrasonics Sonochemistry;2024-05

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