The solubility, emulsification, emulsificationstability, foaming ability of microwave treated rice bran protein increased, but decreased under high intensity.
微波处理后米糠蛋白的溶解性、乳化性、起泡性均有所增大，但在高功率呈降低趋势。
2
After sonication, the emulsification capacity and the foam ability of SPI were improved, and the emulsificationstability of soybean crude 7S and 11S protein were also increased.
Both the emulsion stability experiments and the drop coalescence experiments are performed to evaluate the contribution of these particles to emulsification.