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Author

Fei Xiang

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Open access Sep 2026

Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability

Oil separation limits peanut butter quality and shelf life. This study investigated the effect of heat-induced aggregation of peanut protein isolate (PPI) at 60–100 °C on its structural, functional properties, and evaluated its application as a stabilizer in peanut butter. Thermal treatment altered PPI conformation—mos...

Tian-Long Xiao, Shi-Shuai Cui, Yi-Cheng Zheng et al. · 0 citations

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