Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein
Xin Qi, Yulin Li, Jinwang Li, Liyuan Rong, Wentao Pan, Mingyue Shen, Jianhua Xie
Topics & Concepts
FibrilViscosityEmulsionChemistryChemical engineeringBiophysicsMaterials scienceBiochemistryComposite materialEngineeringBiologyProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood Chemistry and Fat Analysis