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This study investigates the impact of various homogenization methods on the interfacial protein composition and stability of peanut oil body emulsions using sodium caseinate and maltodextrin. High-pressure homogenization (HPH) and micro-jet homogenization (MH) were found to enhance interfacial protein adsorption, reduce droplet size, and improve emulsion stability compared to other methods. The findings support the potential use of peanut oil bodies as natural emulsifiers in food applications, providing a h

Author

iasyashopawar

Language

EN