{
  "abstract": "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—most notably a reduction in α-helix and an increase in β-sheet content—leading to enhanced surface hydrophobicity, emulsifying capacity, and oil-binding ability. PPI treated at 100 °C (PPI-100) exhibited the strongest stabilizing performance, and its incorporation (2%) into peanut butter reduced oil separation by 20.1% while improving rheological and textural attributes. During 60 days of room-temperature storage, peanut butter formulated with PPI-100 showed only 5.2% phase separation, confirming markedly improved physical stability. These findings highlight the potential of heat-treated PPI, within the tested upper thermal limit of 100 °C, as a viable clean-label stabilizer for emulsion foods including peanut butter.",
  "abstract_shown": true,
  "affiliations": [
    "Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China",
    "Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China",
    "Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; College of Food Science and Technology, Nanchang University, Nanchang 330047, China",
    "College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China",
    "School of Science, RMIT University, Melbourne, VIC 3083, Australia",
    "UMR 1208, INRAE Montpellier, 2 Place Pierre Viala, Montpellier 34060, France",
    "University of Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense E32004, Spain"
  ],
  "article_type": null,
  "arxiv": null,
  "author_total": 13,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Tianlong Xiao"
    },
    {
      "affs": [
        1
      ],
      "name": "Shishuai Cui"
    },
    {
      "affs": [
        1
      ],
      "name": "Yichen Zheng"
    },
    {
      "affs": [
        2
      ],
      "name": "Shinuo Cao"
    },
    {
      "affs": [
        1
      ],
      "name": "Xiaojie Ma"
    },
    {
      "affs": [
        1
      ],
      "name": "Hui Hu"
    },
    {
      "affs": [
        1
      ],
      "name": "Fei Xiang"
    },
    {
      "affs": [
        3
      ],
      "name": "Hao Dong"
    },
    {
      "affs": [
        4
      ],
      "name": "Benu Adhikari"
    },
    {
      "affs": [
        5
      ],
      "name": "Nathalie Gontard"
    },
    {
      "affs": [
        6
      ],
      "name": "Hui Cao"
    },
    {
      "affs": [
        0
      ],
      "name": "Qiang Wang"
    },
    {
      "name": "Aimin Shi"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/65nd5fcygdr8r.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104412",
  "fulltext_url": "http://www.sciencedirect.com/science/article/pii/S2590157526009338",
  "id": "65nd5fcygdr8r",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://doi.org/10.1016/j.fochx.2026.104412",
  "language": "en",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "lcc",
      "TP368-456"
    ],
    [
      "lcc",
      "TX341-641"
    ],
    [
      "openalex",
      "1106|Proteins in Food Systems"
    ]
  ],
  "openalex": "W7131279327",
  "pdf_url": "https://www.sciencedirect.com/science/article/pii/S2590157526009338/pdf",
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-28",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/65nd5fcygdr8r.ris",
  "sources": [
    {
      "first_seen": "2026-10-31T14:22:02Z",
      "native_id": "02183888de754eaeb89efe00c1f8eee4",
      "source": "doaj",
      "url": "https://doi.org/10.1016/j.fochx.2026.104412"
    }
  ],
  "subjects": [
    {
      "field": "medicine",
      "origin": "lcc:TX341-641",
      "subfield": "nutrition"
    }
  ],
  "title": "Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability",
  "title_text": "Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability",
  "type": "peer-reviewed",
  "updated_at": "2026-10-31T14:22:02Z",
  "url": "https://research.draconitic.com/paper/65nd5fcygdr8r",
  "venue": "Food Chemistry: X",
  "versions": []
}