Demulsification of Emulsion Using Heptanoic Acid during Aqueous Enzymatic Extraction and the Characterization of Peanut Oil and Proteins Extracted

Peanut oil body emulsion occurs during the process of aqueous enzymatic extraction (AEE). The free oil is difficult to release and extract because its structure is stable and not easily destroyed. Demulsification can release free oil in an oil body emulsion, so various fatty acids were selected for...

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Bibliographic Details
Published in:	Foods
Main Authors:	Tianci Li, Chenxian Yang, Kunlun Liu, Tingwei Zhu, Xiaojie Duan, Yandong Xu
Format:	Article
Language:	English
Published:	MDPI AG 2023-09-01
Subjects:	aqueous enzymatic extraction demulsification heptanoic oil characterization functional properties
Online Access:	https://www.mdpi.com/2304-8158/12/19/3523

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