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The effects of additional heat-induced fibrils on the viscosity and gel strength of rice bran albumin (RBA) were studied. The structure and morphology of the fibrils were strongly affected by extent of heating time. The mean contour length and particle size of RBA fibrils increased with increasing heating time. The conversion of RBA monomers into linear aggregations at pH 2.0 and 90 °C increased with...
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