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Enzyme-specific structural modifications regulate interfacial properties and emulsion stability of rice protein

Ju Yeon Ha1, Mi-Jung Choi2, Yeon-Ji Jo1

  • 1Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea.

Food Chemistry
|February 15, 2026
PubMed
Abstract

Keywords:
EmulsionsEnzymesHydrolysatesNatural emulsifiersRice proteins

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