Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates.
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DOI: 10.1016/j.foodchem.2020.127215
Abstract: This study investigated changes of the structure and emulsifying properties of peanut protein isolate (PPI) during multiple freeze-thaw (F-T) cycles. According to the Fourier transform infrared spectrum, the F-T treatment to PPI reduced the content… read more here.
Keywords: ppi; structure emulsifying; properties peanut; emulsifying properties ... See more keywords