Effects of screw-pressing temperature on the functional properties and structural characteristics of apricot (Prunus armeniaca L.) kernel protein isolates

This study aimed to investigate the effect of screw-pressing temperature on the quality of apricot kernel protein isolates (API). The API values at different screw-pressing temperatures (40–200°C) were obtained, and the functional and structural properties of different API samples were comparatively...

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Detaylı Bibliyografya

Asıl Yazarlar:	Li Zhang, Hongyu Wu, Mengshi Wang, Xianjin Zhou, Bayinkexike, Ruiguo Cui, Lijun Song, Fengjuan Liu
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	Frontiers Media S.A. 2025-06-01
Seri Bilgileri:	Frontiers in Nutrition
Konular:	apricot kernel protein isolate functional properties structural characteristics screw-pressing temperatures multivariate statistical analysis
Online Erişim:	https://www.frontiersin.org/articles/10.3389/fnut.2025.1619072/full
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