Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods
Yongxue Luo, Kexin Wang, Rui Pan, Ting Li, Qingjie Sun, Chuanfen Pu, Wenting Tang
Topics & Concepts
EmulsionChemistryAdsorptionChemical engineeringChromatographyOil dropletRice bran oilPulmonary surfactantBranBiochemistryOrganic chemistryRaw materialEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes