Oct 2026
Dual modification of rice bran protein by enzymatic hydrolysis and tannic acid: Impacts on structural characteristics and emulsifying properties.
Rice bran protein (RBP) exhibits limited functional properties because of its compact structure, which reduces its interfacial adsorption capacity and consequently constrains its food applications. This study combined moderate enzymatic hydrolysis and non-covalent complexation with tannic acid (TA) to improve RBP funct...
Qiu-Feng Zhang, Ya-Nan Zhao, Shuo Han et al.
· Food Chemistry · 0 citations