Aug 2026
Mechanism of non-emulsifying system establishment by NaCl soaking-microwave combined with hexanoic acid in aqueous enzymatic extraction of peanut oil.
Application of aqueous enzymatic extraction (AEE) for peanut oil is hindered by severe emulsification. This study investigated the synergistic effects of NaCl-soaking-microwave (SMW) pretreatment and hexanoic acid (HA) on non-emulsifying AEE and elucidated the mechanisms. SMW disrupted oil body membrane, induced interf...
Nan Hai, Dingyang Lv, Fu-sheng Chen et al.
· Food Chemistry · 0 citations