Microwave Pretreatment of Peanuts Modulates Oil Body Emulsion Stability: Mechanism and Application as a Source Modification Strategy for Efficient Demulsification.

Foods · 2026 · PMC12984753 · PMID 41829224

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an increasing trendno p-value reported

This destabilization effect exhibited an increasing trend with rising microwave power, stabilizing beyond 720 W.

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