Improved enzymatic accessibility of peanut protein isolate pre-treated using thermosonication

Chen, L, Ettelaie, R orcid.org/0000-0002-6970-4650 and Akhtar, M (2019) Improved enzymatic accessibility of peanut protein isolate pre-treated using thermosonication. Food Hydrocolloids, 93. pp. 308-316. ISSN 0268-005X

Abstract

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Copyright, Publisher and Additional Information: © 2019 Elsevier Ltd. All rights reserved. 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; thermosonication pre-treatment; enzymatic accessibility; protein denaturation; protein aggregation
Dates:
  • Accepted: 25 February 2019
  • Published (online): 26 February 2019
  • Published: August 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 01 Mar 2019 09:37
Last Modified: 26 Feb 2020 01:38
Status: Published
Publisher: Elsevier BV
Identification Number: https://doi.org/10.1016/j.foodhyd.2019.02.050

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