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. 2021 Jun 9;10(6):1332. doi: 10.3390/foods10061332
w139 Waxy-139
n297 Non-waxy-297
SEM Scanning electron microscope
FTIR Fourier transform infrared spectroscopy
PS Protein solubility
WHC Water holding capacity
OAC Oil absorption capacity
EC Emulsification capacity
ES Emulsion stability
FC Foaming capacity
FS Foam stability
DSC Differential scanning calorimetry
Td Denaturation peak temperature
To Onset temperature
Te Endset temperature