Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein
Helin Li, Yongjian Cai, Fang Li, Benpeng Zhang, Xiaojuan Wu, Wei Wu
Topics & Concepts
EmulsionRheologyZeta potentialChemistryBranParticle sizeChemical engineeringLipid oxidationDynamic mechanical analysisMaterials scienceBiochemistryOrganic chemistryAntioxidantNanoparticleComposite materialPhysical chemistryPolymerEngineeringRaw materialProteins in Food SystemsPolysaccharides Composition and ApplicationsPickering emulsions and particle stabilization