Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein
Helin Li, Fang Li, Xiaojuan Wu, Wei Wu
Topics & Concepts
EmulsionBranChemistryAdsorptionLipid oxidationFood scienceChromatographyBiochemistryOrganic chemistryAntioxidantRaw materialProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes