Effects of enzymatic extraction of oil and protein from almond cake on the physicochemical and functional properties of protein extracts
[Display omitted] •The EAEP increased the ζ-potential and decreased the surface hydrophobicity of extracted proteins.•EAEP proteins had higher solubilty but reduced emulsification and foaming properties.•Enzymatic hydrolysis produced a cream emulsion easier to be demulsified.•Chemical demulsificatio...
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Veröffentlicht in: | Food and bioproducts processing 2020-07, Vol.122, p.280-290 |
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Format: | Artikel |
Sprache: | eng |
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