ArticleFood chemistry: X2025
Partial hydrolyzed protein as an alternative stabilizer for peanut (
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability.Food chemistry: X · 2026Article
- Structural characterization and functional properties of safflower seed protein extracted by natural deep eutectic solvents.Food chemistry: X · 2026Article
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Authors and funding
13 authors.
Funding
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Abstract
Peanut protein hydrolysates with varying degrees of hydrolysis (DH) were prepared by using Alcalase and Flavourzyme. The enzymatic hydrolysis highly influenced a transformation of protein secondary structures, particularly from β-sheet to β-turn structures (11-21 %). The DH impacted functional properties and anti-free radicals' activity of peanut protein hydrolysates. Flavourzyme-derived protein hydrolysate (FPH) with DH5% had the maximum potential as an emulsifier (54.50 ± 0.71 %,
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Registered trials
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