Research Progress on the Effect of Interfacial Proteins on the Stability of Emulsion during Aqueous Enzymatic Oil Extraction

During the aqueous enzymatic extraction of vegetable oils, a stable emulsion is often formed, which greatly limits the extraction of oil. The structure and properties of the interfacial membrane formed by interfacial proteins, phospholipids and carbohydrates affect the stability of the emulsion. Int...

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書誌詳細

出版年:	Shipin Kexue
第一著者:	LI Tianci, CHEN Yibao, LIU Kunlun, CHEN Fusheng, YANG Chenxian, DUAN Xiaojie, ZHU Tingwei
フォーマット:	論文
言語:	英語
出版事項:	China Food Publishing Company 2023-09-01
主題:	interfacial protein; aqueous enzymatic extraction; emulsion; stability
オンライン･アクセス:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-023.pdf