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Updated: Feb 17, 2026

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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Published on: January 25, 2022

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酶特异性的结构变化调节了水解米蛋白的界面特性和乳液稳定性

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
概括

由不同的蛋白酶产生的水解蛋白 (RPHs) 在结构和功能上有所不同. 酶选择和高压均质化显著影响乳液特性和稳定性.

关键词:
乳液是一种乳液.酶 是一种酶.化酸化剂是什么?天然乳化剂是一种自然乳化剂.大米蛋白质是大米中的蛋白质.

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