Structural and techno-functional characteristics of protein from the by-product of virgin coconut oil produced by centrifugation using coconut milk

Structural and techno-functional characteristics of protein from the by-product of virgin coconut oil produced by centrifugation using coconut milk

The process of extracting virgin coconut oil (VCO) by centrifugal method utilizing coconut milk as raw material produces two main by-products of aqueous and solid phases which contain a certain amount of proteins. In this study, the structural and techno-functional characteristics of aqueous-phase p...

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Bibliographic Details
Main Authors: Xiao-Yan Liu, Du-Wei Yang, Wan-Tong Liu, Jin-Tao Kan, Kai-Li Yang, Jian-Guo Zhang, Yuan-Yuan Wang, Ke-Xue Zhu, Yu-Feng Zhang
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Centrifugal method
Coconut milk
Protein
Structural characteristic
Functional characteristics
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525004080
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