Work

Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer

Year: 2022

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2022.112306

Authors: Qian Shen, Hongmin Dai, Luming Wen, Wei Zheng, Beixi Li, Jun Dai, Bin Li, Yijie Chen

Institutions: Huazhong Agricultural University, Hubei University of Technology, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4313420185

FWCI: 3.487

Cites: 40

Cited by: 51

Related to: 10