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.
Publication Date
10-16-2022
First Page
222
Last Page
226
DOI
10.13652/j.spjx.1003.5788.2022.90187
Recommended Citation
Yu-hui, ZHAO; Fu-sheng, CHEN; Chen, LIU; and Yu-hang, GAO
(2022)
"Advance of progress on emulsion properties in aqueous enzymatic extraction of peanut oil,"
Food and Machinery: Vol. 38:
Iss.
8, Article 37.
DOI: 10.13652/j.spjx.1003.5788.2022.90187
Available at:
https://www.ifoodmm.cn/journal/vol38/iss8/37
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