Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein - Concepedia

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Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein

79

Citations

33

References

2021

Year

Helin Li, Fang Li, Xiaojuan Wu, Wei Wu

Food Hydrocolloids

Food ChemistryFood ColloidInterface ProteinBiochemistryRice Bran ProteinProtein FoldingRice Bran RancidityGrain QualityBiomolecular Engineering

References

	Year	Citations

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