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
Hauptverfasser: de Souza, Thaiza S.P., Dias, Fernanda F.G., Koblitz, Maria Gabriela B., de Moura Bell, Juliana M.L.N.
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Sprache:eng
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