Heat treatment improves the dispersion stability of rice bran milk through changing the settling behavior

作者：Dacheng Feng, Sijia Yin, Xinyao Wen, Pu Jing · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139348 · 被引用次数：12 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Proteins in Food Systems