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Emulsifying capacity of peanut polysaccharide: Improving interfacial property through the co-dissolution of protein during extraction.
Ye, Jianfen; Hua, Xiao; Zhang, Wenbin; Zhao, Wei; Yang, Ruijin.
Affiliation
  • Ye J; State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: 7180112052@stu.jiangnan.edu.cn.
  • Hua X; State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: Huaxiao@jiangnan.edu.cn.
  • Zhang W; State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: wbzhang@jiangnan.edu.cn.
  • Zhao W; State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: zhaow@jiangnan.edu.cn.
  • Yang R; State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: yrj@jiangnan.edu.cn.
Carbohydr Polym ; 273: 118614, 2021 Dec 01.
Article in En | MEDLINE | ID: mdl-34561012
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Arachis / Plant Proteins / Polysaccharides / Emulsifying Agents Language: En Journal: Carbohydr Polym Year: 2021 Document type: Article
Fulltext
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Arachis / Plant Proteins / Polysaccharides / Emulsifying Agents Language: En Journal: Carbohydr Polym Year: 2021 Document type: Article