Wang, S.; Hua, Z.; Wang, T.; Yu, G.; Sun, Y.
Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment. Foods 2025, 14, 292.
https://doi.org/10.3390/foods14020292
AMA Style
Wang S, Hua Z, Wang T, Yu G, Sun Y.
Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment. Foods. 2025; 14(2):292.
https://doi.org/10.3390/foods14020292
Chicago/Turabian Style
Wang, Shirang, Zhen Hua, Tengyu Wang, Guoping Yu, and Yu Sun.
2025. "Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment" Foods 14, no. 2: 292.
https://doi.org/10.3390/foods14020292
APA Style
Wang, S., Hua, Z., Wang, T., Yu, G., & Sun, Y.
(2025). Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment. Foods, 14(2), 292.
https://doi.org/10.3390/foods14020292