Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility.
结果发现,两种酶水解提取的的乳化、起泡及起泡稳定间的差异较大;
Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility.
结果发现,两种酶水解提取的的乳化、起泡及起泡稳定间的差异较大;
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