Structural characteristics and emulsion stability of rice bran protein-chitosan complex: Effects of protein oxidation and ultrasonic treatment
Helin Li, Wu Zhang, Lizhong Lin, Xiaojuan Wu, Wei Wu
Topics & Concepts
EmulsionBranChitosanChemistryUltrasonic sensorFood scienceChemical engineeringBiochemistryOrganic chemistryMedicineRaw materialRadiologyEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties