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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Bibliografische gegevens

Hoofdauteurs:	Li Zhang, Hongyu Wu, Mengshi Wang, Xianjin Zhou, Bayinkexike, Ruiguo Cui, Lijun Song, Fengjuan Liu
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	Frontiers Media S.A. 2025-06-01
Reeks:	Frontiers in Nutrition
Onderwerpen:	apricot kernel protein isolate functional properties structural characteristics screw-pressing temperatures multivariate statistical analysis
Online toegang:	https://www.frontiersin.org/articles/10.3389/fnut.2025.1619072/full
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