The Effect of Glycosylation on the Functional Properties of Rice Protein

著录项

• 来源
  《Advance journal of food science and technology》 |2013年第9期|1209-1213|共5页
• 作者

  Ying Liang; Qinlu Lin; Qian Lu; Wei Wu; Yu Gao;

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• 作者单位

  National Engineering Laboratory for Rice and By-Product Deep Processing,Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Hunan 410004, P.R. China,Engineering Research Center of Starch and Plant Protein Deep Processing, South China University of Technology, Guang Dong, 510630, P.R. China;

  National Engineering Laboratory for Rice and By-Product Deep Processing,Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Hunan 410004, P.R. China;

  National Engineering Laboratory for Rice and By-Product Deep Processing,Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Hunan 410004, P.R. China;

  National Engineering Laboratory for Rice and By-Product Deep Processing,Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Hunan 410004, P.R. China;

  National Engineering Laboratory for Rice and By-Product Deep Processing,Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Hunan 410004, P.R. China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Emulsibility; foamability; glycosylation; rice protein; solubility;

  机译：乳化性发泡性糖基化大米蛋白溶解度;