Acid‐thermal‐induced formation of rice bran protein nano‐particles: foaming properties and physicochemical characteristics
Author:
Affiliation:
1. Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan Polytechnic University Wuhan 430023 China
2. College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
Funder
Natural Science Foundation of Hubei Province
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15686
Reference34 articles.
1. Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation
2. Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter
3. Effect of ultrasound on physicochemical and foaming properties of a protein concentrate from giant squid (Dosidicus gigas) mantle
4. Biopolymer-based particles as stabilizing agents for emulsions and foams
5. Functional Properties of Rice Bran Protein Isolate at Different pH Levels
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