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Thermoreversible mechanical properties of peanut protein isolate gels induced by ethanol

delete2026-04-21
delete0
PRE
AI
F
Fengyu Leng
B
Bo Jiao
H
Huiyu Yang
Y
Yifan Wang
D
David Julian McClements
J
Jiazuo Zheng
X
Xingfeng Xu
Q
Qingjie Sun
C
Constantinos V. Nikiforidis *
L
Lei Dai *
DOI：10.1016/j.foodhyd.2026.112806delete
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Abstract

Abstract

En 中文
• A thermal-reversible gel was prepared from peanut proteins and ethanol. • Ethanol enables gel formation at lower protein concentrations. • Thermo-reversibility persisted over 5 heating-cooling cycles. • Hydrogen bonding drives reversible physical crosslinking.
Keywords:
peanut protein isolate
thermoreversible gel
ethanol
hydrogen bonding
physical crosslinking

Journal

Food Hydrocolloids cover
Food Hydrocolloids
IF:
12.4
Papers:
1.3W
Citations:
9.6W

Organization

W
Wageningen University and Research
Scholars:
1.5K
Papers: 717
Citations: 5.6W
U
university of massachusetts
Scholars:
638
Papers: 358
Citations: 0
Q
Qingdao Agricultural University
Scholars:
9.2K
Papers: 5.2K
Citations: 9.1K
Q
qingdao changshou food co., ltd
Scholars:
1
Papers: 1
Citations: 0
C
Chinese Academy of Agricultural Sciences
Scholars:
4.0K
Papers: 1.1K
Citations: 5.0W
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