Effect of heat-induced formation of rice bran protein fibrils on morphological structure and physicochemical properties in solutions and gels

Food Science and Biotechnology

Volumn 23, Issue 5, 2014, Pages 1417-1423

  Zhang, Ye Hui ^a   Huang, Li Hua ^b  

^a INSTITUTE OF ANIMAL SCIENCE   (China)

^b Guangzhou City Polytechnic   (China)

Author keywords

fibrils; gels structure; rice bran protein; solutions viscosity

Indexed keywords

ATOMIC FORCE MICROSCOPY; AZO DYES; COMPLEX NETWORKS; DICHROISM; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; PHYSICOCHEMICAL PROPERTIES; PROTEINS; SCANNING ELECTRON MICROSCOPY; SHEAR STRESS; SHEAR THINNING; SPECTRUM ANALYSIS;

3-DIMENSIONAL IMAGES; FIBRILS; MORPHOLOGICAL STRUCTURES; RICE BRAN PROTEIN; SCANNING ELECTRON MICROSCOPY IMAGE; SHEAR-THINNING BEHAVIOR; STRUCTURAL DIFFERENCES; STRUCTURE AND PROPERTIES;

GELS;

EID: 84918546220     PISSN: 12267708     EISSN: 20926456     Source Type: Journal    
DOI: 10.1007/s10068-014-0194-1     Document Type: Article

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