The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification

The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification

Aqueous enzymatic extraction (AEE) can simultaneously separate oil and protein. However, a stable O/W emulsion is present in the AEE process, which is not favorable for extracting oils. This study optimized the use of heptanoic and octanoic acids for demulsification in aqueous enzymatic extraction....

詳細記述

書誌詳細
主要な著者: Zhihua Shao, Xiangrui Kong, Hanxiang Yang, Yiyang Zhang, Chenxian Yang, Fusheng Chen, Zikun Wang, Jiaxun Chen, Tingwei Zhu, Ying Xin, Yu Chen
フォーマット: 論文
言語:English
出版事項: MDPI AG 2025-02-01
シリーズ:Foods
主題:
aqueous enzymatic extraction
composite heptanoic and octanoic acid
demulsification
emulsion stability
オンライン･アクセス:https://www.mdpi.com/2304-8158/14/5/749

インターネット

https://www.mdpi.com/2304-8158/14/5/749

類似資料