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Demulsification of Emulsion Using Heptanoic Acid during Aqueous Enzymatic Extraction and the Characterization of Peanut Oil and Proteins Extracted

Peanut oil body emulsion occurs during the process of aqueous enzymatic extraction (AEE). The free oil is difficult to release and extract because its structure is stable and not easily destroyed. Demulsification can release free oil in an oil body emulsion, so various fatty acids were selected for...

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Principais autores: Tianci Li, Chenxian Yang, Kunlun Liu, Tingwei Zhu, Xiaojie Duan, Yandong Xu
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-09-01
Serier:Foods
Fag:
aqueous enzymatic extraction
demulsification
heptanoic
oil characterization
functional properties
Online adgang:https://www.mdpi.com/2304-8158/12/19/3523
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