Mechanistic insights into the modification of peanut protein by novel radio frequency roasting: Revealing multi-scale protein conformational changes
Peng Z; Xu C; Zhang Y; Wang D; Zhang A; Ai Z; Liu Y · 2026 · Innovative Food Science and Emerging Technologies.
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
Radio frequency (RF) heating, as a promising alternative roasting method, could effectively improve peanut oil quality and degrade aflatoxins. However, during the peanut oil processing, the modification effect and mechanism on protein by…
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Metadata source: Europe PMC