Keyphrases
Alkaline Condition
100%
Bran Fractions
100%
Phytase
100%
Heat-induced Gelation
100%
Gelation Properties
100%
Rice Bran
100%
Protein Solubility
18%
Confocal Laser Scanning Microscopy
18%
Fiber Network
9%
Heat Treatment
9%
Surface Hydrophobicity
9%
Nutritional Quality
9%
Technological Functionality
9%
Water Retention
9%
Acidic pH
9%
Rheological Measurements
9%
Protein Fibers
9%
Air Classification
9%
Phytic Acid Content
9%
Dry Matter Content
9%
Water Holding Capacity
9%
Functional Quality
9%
Protein Network
9%
Protein Surface
9%
Protein Aggregates
9%
Weak Gel
9%
Gelling Ability
9%
Heat-induced Gel
9%
Void Area
9%
Techno-functional
9%
Protein Surface Hydrophobicity
9%
Gel Characteristics
9%
Viscoelastic Structures
9%
Densely Packed
9%
Evenly Distributed
9%
INIS
proteins
100%
rice
100%
heat
100%
gelation
100%
ph value
77%
gels
66%
comparative evaluations
22%
fibers
22%
surfaces
22%
water
22%
solubility
22%
capacity
22%
lasers
22%
microscopy
22%
control
11%
dispersions
11%
classification
11%
retention
11%
heat treatments
11%
air
11%
phytic acid
11%
voids
11%
after-heat
11%