Effect of Ethanol Processing on Functional Properties and Composition of Peanut Proteins
The quality of peanut protein prepared under different ethanol processing conditions varies, leading to differences in protein properties and subsequently in the functional characteristics and applications of the protein products. Response surface methodology was employed to optimize the preparation...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-01-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250112 |
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