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Formation, structural characteristics, foaming and emulsifying properties of rice glutelin fibrils

Ting Li1, Li Wang1, Han Geng2

  • 1School of Food Science and Technology, Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.

Food Chemistry
|March 24, 2021
PubMed

Keywords:
Emulsifying propertiesFoaming propertiesFormationRice glutelin fibrilsStructure

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