Study on the oil-water interfacial adsorption behavior and emulsion properties of rice bran protein modified by microwave plasma oxidation

作者：Chang Liu, Lin Li, Ning Wang, Liqi Wang, Liqi Wang, Wei‐Ning Wang, Na Zhang, Dianyu Yu · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112382 · 被引用次数：3 · 研究领域：Proteins in Food Systems、Nanocomposite Films for Food Packaging、Protein Hydrolysis and Bioactive Peptides