Effect of heat-induced formation of rice bran protein fibrils on morphological structure and physicochemical properties in solutions and gels
作者： Ye-Hui Zhang , Li-Hua Huang
DOI: 10.1007/S10068-014-0194-1
关键词:
摘要: … for use of less allergenic rice protein/rice bran protein as functional materials in food … point (pI) of rice bran protein (RBP) is pH 4.4. Rice bran protein fibrils could form aggregates of a …
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