Research progress on emulsifying properties and modification methods of rice bran protein
Natural rice bran protein has poor emulsifiability,which limits its application in food industry,so it is necessary to adopt appropriate methods to modify it.In this review,the composition,emulsifying properties and modification of rice bran protein were summarized.The conclusion suggested that the emulsifying properties of rice bran protein could be improved by improving the modification technology of rice bran protein or by blending different high technologies,to expand the development and utilization of rice bran protein and accelerate the application process of rice bran protein in food and cosmetics.
国家科技期刊平台
NSTL
万方数据
维普
