Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

标题
Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin
作者
关键词
Rice glutelin, Enzymatic hydrolysis, Emulsion, Stability
出版物
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 251-260
出版商
Elsevier BV
发表日期
2016-05-25
DOI
10.1016/j.foodhyd.2016.05.023

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