Research Progress on the Effect of Interfacial Proteins on the Stability of Emulsion during Aqueous Enzymatic Oil Extraction
During the aqueous enzymatic extraction of vegetable oils, a stable emulsion is often formed, which greatly limits the extraction of oil. The structure and properties of the interfacial membrane formed by interfacial proteins, phospholipids and carbohydrates affect the stability of the emulsion. Int...
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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China Food Publishing Company
2023-09-01
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| Saila: | Shipin Kexue |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-023.pdf |
| Etiketak: |
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