Figures & data
Table 1. Levels of test factors for the optimization stability of walnut polypeptide liquid
Table 2. Test factor and level table for response surface methodology. Based on the Box–Benhnken Center combination, the ratio of material to liquid (X1), protein sugar (X2), citric acid (X3) and walnut powder flavor (X4) were selected, the sensory test was optimized using the formulated polypeptide solution (Y) as the response value
Table 3. Walnut peptide liquid taste rating standards according to the Chinese National standards
Table 4. Antioxidant capacity of walnut polypeptide liquid
Table 5. Test sample data and results using Box-Behnken design for walnut polypeptide liquid