scholarly journals Structuring emulsion gels with peanut protein isolate and fish oil and analyzing the mechanical and microstructural characteristics of surimi gel

LWT ◽  
2021 ◽  
pp. 112555
Author(s):  
Jiao Yu ◽  
Linlu Song ◽  
Hong Xiao ◽  
Yong Xue ◽  
Changhu Xue
Keyword(s):  
Fish Oil ◽  
Protein Isolate ◽  
Peanut Protein ◽  
Microstructural Characteristics ◽  
Surimi Gel ◽  
Peanut Protein Isolate

Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate

2016 ◽  
Vol 170 ◽  
pp. 33-40 ◽  
Author(s):  
Kui-Jie Gong ◽  
Ai-Min Shi ◽  
Hong-Zhi Liu ◽  
Li Liu ◽  
Hui Hu ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Peanut Protein ◽  
Emulsifying Properties ◽  
Peanut Protein Isolate ◽  
Structure Changes ◽  
Freeze Dried

Physicochemical properties of peanut protein isolate–glucomannan conjugates prepared by ultrasonic treatment

2014 ◽  
Vol 21 (5) ◽  
pp. 1722-1727 ◽  
Author(s):  
Chen Li ◽  
Xingjian Huang ◽  
Qiang Peng ◽  
Yuanyuan Shan ◽  
Feng Xue
Keyword(s):  
Physicochemical Properties ◽  
Ultrasonic Treatment ◽  
Protein Isolate ◽  
Peanut Protein ◽  
Peanut Protein Isolate

Preparation and characterisation of films from xylose-glycosylated peanut protein isolate powder

2015 ◽  
Vol 50 (7) ◽  
pp. 1538-1544 ◽  
Author(s):  
Wei-Jing Lin ◽  
Hong-Zhi Liu ◽  
Ai-Min Shi ◽  
Li Liu ◽  
Benu Adhikari ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Peanut Protein ◽  
Peanut Protein Isolate

Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme

2015 ◽  
Vol 168 ◽  
pp. 100-106 ◽  
Author(s):  
Lin Zheng ◽  
Yijun Zhao ◽  
Chuqiao Xiao ◽  
Dongxiao Sun-Waterhouse ◽  
Mouming Zhao ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Isolate ◽  
Peanut Protein ◽  
Peanut Flour ◽  
Peanut Protein Isolate

Optimization of the Ultrasonic Wave-Assisted Extraction Condition of Peanut Protein Isolate

2011 ◽  
Vol 189-193 ◽  
pp. 3904-3911 ◽  
Author(s):  
Hui Cui Zhang ◽  
Lin Tang ◽  
Qing Li Yang
Keyword(s):  
Ultrasonic Wave ◽  
Protein Isolate ◽  
Extraction Yield ◽  
Peanut Protein ◽  
Ultrasonic Power ◽  
Liquid Ratio ◽  
Extraction Condition ◽  
Peanut Protein Isolate ◽  
Assisted Extraction ◽  
Ultrasonic Time

Ultrasonic Wave was used to assist alkali extraction and acid precipitation of peanut protein isolate from defatted peanut powder. Based on the single factor test, the response surface analysis results shows that the Ultrasonic Wave-assisted Extraction condition is: ultrasonic power 210W, ultrasonic time 30min, ultrasonic temperature 40°C ,solid to liquid ratio 1:10.7, and under this improved condition the extraction yield could reach 80.09%.

scholarly journals Rheological properties and fractal-rheology analysis of peanut protein isolate suspension

2020 ◽  
Vol 13 (6) ◽  
pp. 220-226
Author(s):  
Chonghao Bi ◽  
◽  
Shangyi Chi ◽  
Zhe Hua ◽  
Dong Li ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein Isolate ◽  
Peanut Protein ◽  
Peanut Protein Isolate
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