Relationship between the emulsifying properties and formation time of rice bran protein fibrils
Shuxian Pang, Ping Shao, Qingjie Sun, Chuanfen Pu, Wenting Tang
Topics & Concepts
EmulsionRheologyFibrilZeta potentialShear thinningChemical engineeringViscosityBranChemistryMaterials scienceDynamic mechanical analysisCollagen fibrilChromatographyComposite materialBiophysicsPolymerBiochemistryOrganic chemistryNanotechnologyBiologyEngineeringRaw materialNanoparticleProteins in Food SystemsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilization