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Yang Cao

Wuhan Polytechnic University

1 Machi Rd, Dongxihu Qu, Wuhan Shi

Hubei Sheng

China

  • Wuhan Polytechnic University

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Study on the Effect of Xanthan Gum on the Foaming Properties of Rice Bran Protein and Transglutaminase Cross-linked Rice Bran Protein

Downloads 42 (1,157,785)

Study on the Effect of Xanthan Gum on the Foaming Properties of Rice Bran Protein and Transglutaminase Cross-linked Rice Bran Protein

Number of pages: 42 Posted: 07 Nov 2025
Delong Li, Yanpeng Zhang, Haihua Zhang, Yue Long, Yang Cao, Can Wu and Wei Xu
Wuhan Polytechnic University, Wuhan Polytechnic University, Zhejiang Agriculture and Forestry University, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University and Wuhan Polytechnic University
Downloads 25 (1,430,393)

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Foaming stability, Transglutaminase, Xanthan gum, physicochemical properties, Interfacial behavior

Study on the Effect of Xanthan Gum on the Foaming Properties of Rice Bran Protein and Transglutaminase Cross-linked Rice Bran Protein

Number of pages: 32 Posted: 16 Sep 2025
Delong Li, Yanpeng Zhang, Haihua Zhang, Yue Long, Yang Cao, Can Wu and Wei Xu
Wuhan Polytechnic University, Wuhan Polytechnic University, Zhejiang Agriculture and Forestry University, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University and Wuhan Polytechnic University
Downloads 17 (1,537,408)

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Foaming stability, Transglutaminase, Xanthan gum, Physicochemical properties, interfacial behavior