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
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