Rice bran protein O/W emulsion enhanced by microfluidization and gum arabic: Physicochemical property, environmental stability, oxidation kinetic
Dianyu Yu, Xiaoyu Han, Yiran Lian, Tong Wang, Hongwei Zhang
Topics & Concepts
Gum arabicEmulsionChemistryLipid oxidationArabicBranFood scienceChemical engineeringChromatographyBiochemistryOrganic chemistryAntioxidantRaw materialEngineeringPhilosophyLinguisticsProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications