Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility.
果发现,两种酶水解提取的米蛋白的乳化性、起泡性及起泡稳定性
间的差异较大;
Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility.
果发现,两种酶水解提取的米蛋白的乳化性、起泡性及起泡稳定性间的差异较大;
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