Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread.
Yuan-Yuan WangYang YangXin BianChun-Min MaLi-Kun RenYu FuBao-Xiang LiuJia-Ning FuYan-Guo ShiNa ZhangPublished in: Journal of the science of food and agriculture (2024)
The interaction force between SPI and germinated brown rice starch and its effect on bread quality were clarified, and these results inform choices about providing a theoretical basis for the subsequent development of higher-quality GFB. © 2024 Society of Chemical Industry.