ReviewFood chemistry: X2026
Modulating the interfacial properties of rice protein to enhance its applicability as an emulsifier and foaming agent in the food industry.
Review in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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4 authors.
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Abstract
Interfacial adsorption of proteins underlies their emulsifying and foaming properties. However, the rigid molecular structure of natural rice protein severely limits its application as a functional emulsifier and foaming agent. Although various modification strategies have been proposed, comprehensive reviews that systematically elucidate the mechanisms improving rice protein's emulsifying and foaming properties from the interfacial adsorption perspective are scarce. This review systematically summarizes key strategies and the practical challenges to enhance rice protein's interfacial properties, clarifies the relationship between interfacial adsorption and emulsifying/foaming performance, evaluates its potential as a plant-based emulsifier and foaming agent in the food industry, and proposes future research directions for precise regulation of its interfacial adsorption behavior. This review is expected to fill the knowledge gap on the dynamic relationships among rice protein's molecular structure, interfacial adsorption, and emulsifying and foaming properties, thereby providing a theoretical basis for improving the quality of complex multiphase food systems.
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