https://www.selleckchem.com/products/tram-34.html
With an increasing demand for edible protein, research on new extraction methods is attracting more attention. The effects of such methods on functional properties are important. The present study aimed to evaluate the effect of ultrasound-assisted extraction on the extraction efficiency, structure, and the emulsifying properties of peanut protein isolate (PPI). Ultrasound-assisted extraction significantly improved extraction efficiency and shortened the processing time. The nanostructure, molecular weight distribution, and particle siz
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