Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin

Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin

In this study, rice glutelin (RG) was pretreated using high-speed shear homogenization (HSSH) to enhance its functional characteristics and interfacial properties through structural modification. Its structure was characterized using techniques such as SDS-PAGE, FT-IR, SEM, interface analyzer, dynam...

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Bibliographic Details
Main Authors:	Zhuangpeng Wang, Zhangtao Chen, Lufan Tan, Jin Tu, Yong Sun, Yuanping Ye, Senwang Zhang, Leiyan Wu
Format:	Article
Language:	English
Published:	Elsevier 2025-01-01
Series:	Food Chemistry: X
Subjects:	High-speed shear homogenization Rice glutelin Structure Functional Characteristics Interfacial properties
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525000653
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