Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates
Haiying Feng, Hua Jin, Yu Gao, Siqiang Yan, Yan Zhang, Qingshan Zhao, Jing Xu
Topics & Concepts
EmulsionParticle sizeChemistryZeta potentialProtein isolateFourier transform infrared spectroscopyMicrostructureChromatographyParticle-size distributionParticle (ecology)Food scienceCrystallographyChemical engineeringMaterials scienceBiochemistryBiologyNanotechnologyPhysical chemistryEngineeringEcologyNanoparticleProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes