Food Chemistry
Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake
Publication date: 30 March 2024Source: Food Chemistry, Volume 437, Part 1Author(s): Xin Qi, Yulin Li, Weidong Zhang, Mingyue Shen, Yi Chen, Qiang Yu, Jianhua Xie