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

doi:10.13652/j.spjx.1003.5788.2022.90187

Home > Archive>Volume , Issue 8, 2022 >222-226. DOI:10.13652/j.spjx.1003.5788.2022.90187

Advance of progress on emulsion properties in aqueous enzymatic extraction of peanut oil
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                        10.13652/j.spjx.1003.5788.2022.90187
                    
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Abstract:

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.

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赵宇辉,陈复生,刘晨,等.水酶法提取花生油过程中乳状液性质研究进展[J].食品与机械英文版,2022,(8):222-226.

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Online: October 16,2022
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