Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins.
Carla BonifacinoEugenia Franco-FraguasDébora N LópezJorge R WagnerDarío M CabezasLuis A PanizzoloGonzalo G PalazoloCecilia AbirachedPublished in: Journal of the science of food and agriculture (2019)
The rice bran concentrate can be used to obtain stable oil-in-water (O/W) emulsions, including both soluble and insoluble fractions, in acidic and neutral conditions. These innovative findings thus contribute to increasing the added value of this important by-product of the rice-milling industry. © 2019 Society of Chemical Industry.
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