Effects of rice bran rancidity on oxidation, structural characteristics and interfacial properties of rice bran globulin
Wei Wu, Fang Li, Xiaojuan Wu
Topics & Concepts
BranGlobulinChemistryFood scienceDisulfide bondEmulsionBiochemistryBiologyOrganic chemistryRaw materialImmunologyProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications