Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

Food and Bioproducts Processing

Volumn 92, Issue 1, 2014, Pages 30-37

  Zhang, Qiu Ting ^a   Tu, Zong Cai ^a,b   Xiao, Hui ^c   Wang, Hui ^a,d   Huang, Xiao Qin ^b   Liu, Guang Xian ^a   Liu, Cheng Mei ^a   Shi, Yan ^a   Fan, Liang Liang ^a   Lin, De Rong ^e  

^a NANCHANG UNIVERSITY   (China)

^b JIANGXI NORMAL UNIVERSITY   (China)

^c ALBERT EINSTEIN COLLEGE OF MEDICINE   (United States)

^d Jiangxi Academy of Agricultural Sciences   (China)

^e HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Emulsifying properties; Peanut protein isolate; Structure; Surface hydrophobicity; Ultrasonic treatment

Indexed keywords

EMULSIFYING ACTIVITY INDICES; EMULSIFYING PROPERTY; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPIES (ESEM); PEANUT PROTEIN ISOLATES (PPI); PEANUT PROTEINS; PROTEIN SURFACE HYDROPHOBICITIES; SURFACE HYDROPHOBICITY; ULTRASONIC TREATMENTS;

EMULSIFICATION; FLUORESCENCE SPECTROSCOPY; HYDROPHOBICITY; OILSEEDS; PARTICLE SIZE ANALYSIS; PROTEINS; SCANNING ELECTRON MICROSCOPY; STRUCTURE (COMPOSITION);

ULTRASONIC EQUIPMENT;

ARACHIS HYPOGAEA;

EID: 84892374387     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2013.07.006     Document Type: Article

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