Tag: Circulation

The effect of freeze-thaw cycles on the structure and emulsification properties of peanut protein isolate
By: Date: 2021-04-09 Categories: foodtechnology Tags: ,

In this study, defatted peanut powder was used as raw material, and peanut protein isolate was prepared by alkali-dissolving acid precipitation method, and its structure was changed through different F-T cycles to enhance the emulsification of PPI. This study explored the structural changes of PPI after multiple F-T cycles, and further discussed the influence of structural changes on emulsification performance.

Read More →