Fabrication of microparticulated rice protein with improved solubility and thermal stability via microstructural modulation and SS–SH interchange

Food Hydrocolloids 2026

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Authors: Xufeng Wang, Lanying Wu, Xiaohong He, Mao‐Long Chen, Zhou Xu, Ye Jiao, Yunhui Cheng

DOI: 10.1016/j.foodhyd.2026.113143

Cited by: 1

References: 45

Fields of Study & Subjects

Proteins in Food Systems Food Chemistry and Fat Analysis Microencapsulation and Drying Processes

References 45