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Oil in water emulsion stabilized by glycated rice bran protein aggregates: Effect on interfacial behavior and in vitro digestion of emulsion

Yongxue Luo, Chuanfen Pu, Jie Zhang, Zeyue Fu, Wenting Tang, Qingjie Sun

2024Food Hydrocolloids23 citationsDOI

Topics & Concepts

EmulsionChemistryBranDigestion (alchemy)Rice bran oilChromatographyFood scienceChemical engineeringBiochemistryOrganic chemistryRaw materialEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties
Oil in water emulsion stabilized by glycated rice bran protein aggregates: Effect on interfacial behavior and in vitro digestion of emulsion | Litcius