Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate

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Title
Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate
Authors
Keywords
Peanut protein isolate, Emulsifying properties, Surface hydrophobicity, Disulfide bond, Secondary structure, Flexibility
Journal
JOURNAL OF FOOD ENGINEERING
Volume 170, Issue -, Pages 33-40
Publisher
Elsevier BV
Online
2015-09-13
DOI
10.1016/j.jfoodeng.2015.09.011

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