Your browser doesn't support javascript.
loading
Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein.
Qi, Xin; Li, Yulin; Li, Jinwang; Rong, Liyuan; Pan, Wentao; Shen, Mingyue; Xie, Jianhua.
Afiliação
  • Qi X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Li Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Li J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Rong L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Pan W; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Shen M; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Xie J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: jhxie@ncu.edu.cn.
Food Res Int ; 166: 112609, 2023 04.
Article em En | MEDLINE | ID: mdl-36914353
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Oryza Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Oryza Idioma: En Ano de publicação: 2023 Tipo de documento: Article