Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction
Article first published online: 6 JUN 2012
Copyright © 2012 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 93, Issue 1, pages 125–133, 15 January 2013
How to Cite
Du, Y., Shi, S., Jiang, Y., Xiong, H., Woo, M. W., Zhao, Q., Bai, C., Zhou, Q. and Sun, W. (2013), Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction. J. Sci. Food Agric., 93: 125–133. doi: 10.1002/jsfa.5739
- Issue published online: 29 NOV 2012
- Article first published online: 6 JUN 2012
- Manuscript Accepted: 17 APR 2012
- Manuscript Revised: 23 MAR 2012
- Manuscript Received: 6 DEC 2011
Options for accessing this content:
- If you have access to this content through a society membership, please first log in to your society website.
- If you would like institutional access to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- New Users: Please register, then proceed to purchase the article.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!