Effect of pH on the Structure, Solubility and Surface Hydrophobicity of Albumin and Globulin from Rice Bran
YANG Jian, FU Tianxin, ZHANG Shu, FENG Yuchao, WANG Changyuan
FOOD SCIENCE . 2020, (18): 51 -57 .  DOI: 10.7506/spkx1002-6630-20190716-222