Continuous enzyme crosslinking modifying colloidal particle characteristics and interface properties of rice bran protein to improve the foaming properties-Reference-Cited by-同舟云学术

Continuous enzyme crosslinking modifying colloidal particle characteristics and interface properties of rice bran protein to improve the foaming properties

Published:2023-07 Issue: Volume:184 Page:114997
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wu Can,Zhang Yanpeng,Wang Jiahua,Xu Wei,Hu Zhixiong,Hu Chun

Funder

Natural Science Foundation of Hubei Province

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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3. Crosslinking food proteins for improved functionality;Buchert;Annual Review of Food Science and Technology,2010

4. Zeta potential of food matrices;Cano-Sarmiento;Food Engineering Reviews,2018

5. Fluorescence characterization of denatured proteins;Chen;Current Opinion in Structural Biology,2008

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