Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran

Food Research International

Volumn 47, Issue 2, 2012, Pages 359-363

  Zhang, H J ^a   Zhang, H ^a   Wang, L ^a   Guo, X N ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Functional properties; Preparation; Rice bran protein

Indexed keywords

ALCALASE; EMULSIFYING CAPACITY; EMULSION STABILITY; FOAM STABILITY; FOOD APPLICATIONS; FUNCTIONAL PROPERTIES; MOLECULAR SIZE; NUTRACEUTICALS; OIL ABSORPTION; PREPARATION; PROTEIN CONCENTRATES; RICE BRAN PROTEIN; RICE BRANS;

ALKALINITY; EMULSIFICATION;

PROTEINS;

EID: 84861742753     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.08.014     Document Type: Article

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