Advance of progress on emulsion properties in aqueous enzymatic extraction of peanut oil

ZHAO Yu-hui; CHEN Fu-sheng; LIU Chen; GAO Yu-hang

doi:10.13652/j.spjx.1003.5788.2022.90187

Shipin yu jixie (Oct 2022)

Advance of progress on emulsion properties in aqueous enzymatic extraction of peanut oil

ZHAO Yu-hui,
CHEN Fu-sheng,
LIU Chen,
GAO Yu-hang

Affiliations

ZHAO Yu-hui: College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001 , China
CHEN Fu-sheng: College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001 , China
LIU Chen: College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001 , China
GAO Yu-hang: College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2022.90187
Journal volume & issue: Vol. 38, no. 8
pp. 222 – 226

Abstract

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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.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: The Editorial Office of Food and Machinery
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

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