Structural characteristics and emulsion stability of rice bran protein-chitosan complex: Effects of protein oxidation and ultrasonic treatment

作者：Helin Li, Wu Zhang, Lizhong Lin, Xiaojuan Wu, Wei Wu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145143 · 被引用次数：11 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Food composition and properties