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		<title>Scientists unlock rice protein&#8217;s hidden power as a plant-based emulsifier</title>
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				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[emulsifier]]></category>
		<category><![CDATA[foaming agent]]></category>
		<category><![CDATA[food chemistry]]></category>
		<category><![CDATA[gluten-free]]></category>
		<category><![CDATA[Glycosylation]]></category>
		<category><![CDATA[interfacial adsorption]]></category>
		<category><![CDATA[plant-based protein]]></category>
		<category><![CDATA[protein modification]]></category>
		<category><![CDATA[rice protein]]></category>
		<category><![CDATA[sustainable food]]></category>
		<category><![CDATA[transglutaminase]]></category>
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					<description><![CDATA[A new review in Food Chemistry: X details how physical, chemical, and enzymatic modifications can transform rice protein's rigid structure into a high-performing plant-based emulsifier and foaming agent for the food industry.]]></description>
		
		
		
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