Unraveling the mechanism of CaCl2-assisted microwave demulsification: a dual-focus analysis on peanut oil body emulsions and their intrinsic proteins

作者：Xin Guo, Lulu Li, Shah Faisal, Zhilong Li, Hui Hu, Fengying Gu, Fusheng Chen, Xia Guo, Bo Jiao, Qiang Wang · 发表于：International Journal of Biological Macromolecules · 年份：2025 · DOI：10.1016/j.ijbiomac.2025.147198 · 被引用次数：5 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Microbial Inactivation Methods