Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake-Reference-Cited by-同舟云学术

Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake

Published:2024-03 Issue: Volume:437 Page:137765
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Qi Xin,Li Yulin,Zhang Weidong,Shen Mingyue,Chen Yi,Yu Qiang,Xie Jianhua^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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3. Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance;Chang;Food Hydrocolloids,2020

4. Interfacial behavior of Mesona chinensis Benth polysaccharide at the oil-water interface and the stability of the emulsion;Chen;Food Hydrocolloids,2023

5. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins;Church;Journal of Dairy Science,1983

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