Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

Zhang, Qiu-Ting; Tu, Zong-Cai; Liu, Cheng-Mei; Shi, Yan; Fan, Liang-Liang; Tu, Zong-Cai; Huang, Xiao-Qin; Xiao, Hui; Wang, Hui; Liu, Guang-Xian; Wang, Hui; Lin, De-Rong; SCI

机构： Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China; Jiangxi Normal Univ, Nanchang 330022, Jiangxi, Peoples R China; Yeshiva Univ, Albert Einstein Coll Med, Bronx, NY 10461 USA; Nanchang Univ, Minist Educ, Engn Res Ctr Biomass Convers, Nanchang 330047, Jiangxi, Peoples R China; Jiangxi Acad Agr Sci, Food Res Ctr, Nanchang 330200, Jiangxi, Peoples R China; Harbin Inst Technol, State Key Lab Urban Water Resource & Environm, Harbin 150090, Heilongjian;

来源：FOOD AND BIOPRODUCTS PROCESSING年份：2014

关键词： Ultrasonic treatment Peanut protein isolate Emulsifying properties Structure Surface hydrophobicity