Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer

作者：Qian Shen, Hongmin Dai, Luming Wen, Wei Zheng, Beixi Li, Jun Dai, Bin Li, Yijie Chen · 发表于：Food Research International · 年份：2022 · DOI：10.1016/j.foodres.2022.112306 · 被引用次数：45 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Polysaccharides Composition and Applications