Relationship between the emulsifying properties and formation time of rice bran protein fibrils (vol 122, 108985, 2020)

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原文链接

作者：

Shao, Ping、Sun, Qingjie、Pu, Chuanfen、Tang, Wenting、Pang, Shuxian

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作者单位：

Zhejiang Univ Technol, Dept Food Sci & Technol, Hangzhou 310014, Zhejiang, Peoples R China

Qingdao Agr Univ, Sch Food Sci & Engn, Qingdao 266109, Peoples R China

出版年：

2021

DOI：

LWT-Food Science & Technology

ISSN：0023-6438

年,卷(期)：2021.139