Preparation and functional properties of rice bran globulin-chitooligosaccharide-quercetin-resveratrol covalent complex.
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DOI: 10.1002/jsfa.13506
Abstract: BACKGROUND As the major protein (~36%) in rice bran, globulin exhibits excellent foaming and emulsifying properties, endowing its useful application as a foaming and emulsifying agent in the food industry. However, the low water solubility… read more here.
Keywords: rice bran; bran globulin; globulin; chitooligosaccharide ... See more keywords