Emulsifying Properties and Antioxidant Stability of Enzymatically Cross-Linked Products between Rice Protein and Ferulic Acid
JIA Xiao, ZHAO Mouming, JIA Chunxiao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning
FOOD SCIENCE . 2017, (13): 131 -137 .  DOI: 10.7506/spkx1002-6630-201713022