Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein - Concepedia

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Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein

41

Citations

31

References

2022

Year

Helin Li, Yongjian Cai, Fang Li, Benpeng Zhang, Xiaojuan Wu, Wei Wu

Food Hydrocolloids

Food ColloidEngineeringBiochemistryRice Bran ProteinProtein FoldingFood BiophysicsRancidity-induced Protein OxidationEmulsion Rheological BehaviorRheologyFood EngineeringBiomolecular Engineering

References

	Year	Citations

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