Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates
Food Chemistry（2020）
Abstract
•The structure of PPI became more disordered after multiple F-T cycles.•F-T cycles could effectively improve the emulsification property of PPI.•The changes of PPI structure and functional properties depended on F-T cycles times.
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Key words
Peanut protein isolate,Freeze-thaw cycle,Structure,Emulsifying properties
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