Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin - Concepedia

Concepedia

Publication | Closed Access

Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

254

Citations

54

References

2016

Year

Xingfeng Xu, Wei Liu, Chengmei Liu, Liping Luo, Jun Chen, Shunjing Luo, David Julian McClements, Lixin Wu

Food Hydrocolloids

Food ChemistryEngineeringBiochemistryBiochemical EngineeringBiotechnologyRice GlutelinPolysaccharideEnzymatic ModificationHemicelluloseBiomolecular EngineeringLimited Enzymatic Hydrolysis

References

	Year	Citations

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