Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions
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Published:2024-06
Issue:
Volume:443
Page:138611
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ISSN:0308-8146
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Container-title:Food Chemistry
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language:en
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Short-container-title:Food Chemistry
Author:
Zhao Mengmeng,
Li Fang,
Li Helin,
Lin Qinlu,
Zhou Xiaoling,
Wu Xiaojuan,
Wu WeiORCID
Reference43 articles.
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5. Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times;Dong;Food Hydrocolloids,2023
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