Modulation of the emulsifying and foaming properties of pH-shifted rice glutelin by controlled thermal processing: insights from interfacial adsorption

Food Chemistry 2026

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Authors: Zhuangpeng Wang, Renyu Fan, Guangyong Zeng, Zhangtao Chen, Jin Tu, Weiqiang Li, Kun Wang, Leiyan Wu

DOI: 10.1016/j.foodchem.2026.149086

Cited by: 3

References: 60

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Microencapsulation and Drying Processes

References 60