Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate

Journal of Food Engineering

Volumn 170, Issue , 2015, Pages 33-40

  Gong, Kui Jie ^a,b   Shi, Ai Min ^a   Liu, Hong Zhi ^a   Liu, Li ^a   Hu, Hui ^a   Adhikari, Benu ^c   Wang, Qiang ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^b SHANDONG PEANUT RESEARCH INSTITUTE   (China)

^c RMIT UNIVERSITY   (Australia)

Author keywords

Disulfide bond; Emulsifying properties; Flexibility; Peanut protein isolate; Secondary structure; Surface hydrophobicity

Indexed keywords

COVALENT BONDS; DRYING; FLEXIBLE STRUCTURES; FOOD PROCESSING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; HYDROPHOBICITY; OILSEEDS; PHASE INTERFACES; PROTEINS; SPRAY DRYING; STRUCTURAL PROPERTIES;

DISULFIDE BONDS; EMULSIFYING PROPERTY; FLEXIBILITY; PEANUT PROTEINS; SECONDARY STRUCTURES; SURFACE HYDROPHOBICITY;

EMULSIFICATION;

EID: 84952863030     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.09.011     Document Type: Article

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