The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification

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Detalles Bibliográficos
Publicado en:	Foods vol. 14, no. 5 (2025), p. 749
Autor principal:	Shao, Zhihua
Otros Autores:	Kong, Xiangrui, Yang, Hanxiang, Zhang, Yiyang, Yang, Chenxian, Chen, Fusheng, Wang, Zikun, Chen, Jiaxun, Zhu, Tingwei, Ying, Xin, Chen, Yu
Publicado:	MDPI AG
Materias:	Shanghai China China Oil recovery Tryptophan Fatty acids Ratios Optimization Emulsions Environmental impact Metabolism Buried structures Oils & fats Proteins Octanoic acid Tertiary structure Temperature Methods Oilseeds Protein structure Sedimentation & deposition Enzymes Peanuts
Acceso en línea:	Citation/Abstract Full Text + Graphics Full Text - PDF
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