Advance of progress on emulsion properties in aqueous enzymatic extraction of peanut oil
In this review, the mechanism of emulsion formation and the influence of physical, chemical, biological and other environmental factors on its stability were summarized, and the demulsification method in the industrial application of hydroenzymatic extraction of peanut oil was prospected.
Yu-hui, ZHAO; Fu-sheng, CHEN; Chen, LIU; and Yu-hang, GAO
"Advance of progress on emulsion properties in aqueous enzymatic extraction of peanut oil,"
Food and Machinery: Vol. 38:
8, Article 37.
Available at: https://www.ifoodmm.cn/journal/vol38/iss8/37
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