1Effect of heat-induced formation of rice bran protein fibrils on morphological structure and physicochemical properties in solutions and gels

作者： Zhang, Ye-Hui; Huang, Li-Hua; SCI

机构： Guangdong Acad Agr Sci, Key Lab Funct Foods, Minist Agr, Sericulture & Agri Food Res Inst, Guangzhou 510610, Guangdong, Peoples R China; Guangzhou City Polytech, Dept Food, Guangzhou 510405, Guangdong, Peoples R China;

来源：FOOD SCIENCE AND BIOTECHNOLOGY

关键词： rice bran protein fibrils solutions viscosity gels structure

年份：2014

2Effects of additional fibrils on structural and rheological properties of rice bran albumin solution and gel

作者： Zhang, Ye-Hui; Wei, Zhen-Cheng; Huang, Li-Hua; SCI

机构： Guangdong Acad Agr Sci, Sericulture & Agrifood Res Inst, Minist Agr, Key Lab Funct Foods, Guangzhou, Guangdong, Peoples R China; Guangzhou City Polytech, Dept Food, Guangzhou, Guangdong, Peoples R China;

来源：EUROPEAN FOOD RESEARCH AND TECHNOLOGY

关键词： Rice bran albumin Fibrils assembly Microstructure Viscosity Gelation