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Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin - ScienceDirect
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Combined Neutrase–Alcalase Protein Hydrolysates from Hazelnut Meal, a Potential Functional Food Ingredient
Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein - ScienceDirect
FUNCTIONAL PROPERTIES OF PROTEIN
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Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates - Leal - 2021 - International Journal of Food Science & Technology - Wiley Online Library
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Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein - ScienceDirect
Activity-based protein profiling of rice (Oryza sativa L.) bran serine hydrolases