Effect of molecular weight on the interfacial and emulsifying characteristics of rice glutelin hydrolysates
Zhenyu Yang, Lei Dai, Qingjie Sun, David Julian McClements, Xingfeng Xu
Topics & Concepts
Quartz crystal microbalanceChemistrySurface tensionAdsorptionGlutelinChemical engineeringEmulsionChromatographyDesorptionOrganic chemistryBiochemistryStorage proteinGenePhysicsEngineeringQuantum mechanicsProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes