Recent advances in the modifications and food applications of rice bran proteins: A review

已完结 10 由 1 发布于 2026/5/25 18:49:16

DOI:10.1016/j.jcs.2026.104460
作者：Jiaxin Mi ,?Xiangquan Zeng ,?Yingyan Li ,?Meiting Zhao ,?Haihang Li ,?He Li ,?Songsong Zhao ,?Yanbo Wang ,?Jian Li
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The food applications of rice bran protein (RBP) are significantly limited by their poor physicochemical and functional properties. Previously, researchers have developed different modificat

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