Covalent modification of (+)-catechin to improve the physicochemical, rheological, and oxidative stability properties of rice bran protein emulsion
Dan Li, Rongchun Wang, Ying Ma, Dianyu Yu
Topics & Concepts
EmulsionChemistryCovalent bondCatechinOxidative phosphorylationRheologyBranFood sciencePolyphenolOrganic chemistryBiochemistryAntioxidantMaterials scienceRaw materialComposite materialProteins in Food SystemsFood Chemistry and Fat AnalysisProtein Hydrolysis and Bioactive Peptides