The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment.
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DOI: 10.1016/j.foodchem.2019.124978
Abstract: Rice glutelin (RG) and phosphorylated rice glutelin (PPRG) were treated with heating for different time (15, 30, and 45 min), the effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during… read more here.
Keywords: heat treatment; phosphorylation modification; rice glutelin;