Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking

Chen, L, Chen, J orcid.org/0000-0002-7000-1469, Yu, L et al. (2 more authors) (2018) Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking. Food Hydrocolloids, 77. pp. 607-616. ISSN 0268-005X

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2017 Elsevier Ltd. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: peanut protein isolate; extrusion pretreatment; protease accessibility; emulsification performance; saturation surface load; surface pressure
Dates:
  • Published: 1 April 2018
  • Accepted: 2 November 2017
  • Published (online): 3 November 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 08 Nov 2017 09:55
Last Modified: 03 Nov 2018 01:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2017.11.002

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