Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates - Concepedia

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Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates

85

Citations

40

References

2020

Year

Haiying Feng, Hua Jin, Yu Gao, Siqiang Yan, Yan Zhang, Qingshan Zhao, Jing Xu

Peanut Protein IsolatesBiochemistryNatural SciencesBiotechnologyAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingFreeze-thaw CyclesFood StructureFood TechnologyBiomolecular EngineeringHealth Sciences

References

	Year	Citations

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