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Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads

Yi Tu, Xinxia Zhang, Li Wang

2023Journal of Cereal Science19 citationsDOI

Topics & Concepts

Food scienceBranSalt (chemistry)EmulsionViscoelasticityMaterials scienceDynamic mechanical analysisGlutenPea proteinChemistryComposite materialBiochemistryPolymerRaw materialOrganic chemistryProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads | Litcius