Does protein deamidation enhance rice protein concentrate’s ability to produce and stabilize high internal phase emulsions?
Danilo C. Vidotto, Andrêssa Maria Medeiros Theóphilo Galvão, Guilherme M. Tavares, Míriam Dupas Hubinger
Topics & Concepts
DeamidationPea proteinSolubilityChemistryRice proteinEmulsionContext (archaeology)ChromatographyMicrostructureChemical engineeringFood scienceBiochemistryOrganic chemistryCrystallographyPaleontologyBiologyEngineeringEnzymeProteins in Food SystemsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilization