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Effect of protein oxidation on the structural characteristics and emulsification properties of rice bran protein fibril: Assessing the role of peroxyl radicals

Mengmeng Zhao; Xiaojuan Wu; Haitong Tan; Lizhong Lin; Wei Wu
Food Chemistry · Vol. 481 · pp. 144010 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-07-01
Publication Year2025
Volume481
Pages144010
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.144010
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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