Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment. [PDF]
FoodsWang S, Hua Z, Wang T, Yu G, Sun Y.
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Enhanced stability and oxidation resistance of Acer truncatum Bunge seed oil Pickering emulsion using rice bran protein modified by phytic acid. [PDF]
Food Chem XHuang J +6 more
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Understanding the synergistic effect of pea protein and rice bran protein interaction in stabilizing palm kernel oil-in-water emulsion assisted by high-pressure homogenization. [PDF]
J Sci Food AgricTong SC, Siow LF, Tang TK, Lee YY.
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Low temperature desolventization: effect on physico-chemical, functional and structural properties of rice bran protein. [PDF]
J Food Sci TechnolTushir S +5 more
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Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition. [PDF]
Food Sci Nutr, 2019 Ghorbani-HasanSaraei A +3 more
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Effect of protein aggregates on properties and structure of rice bran protein-based film at different pH. [PDF]
J Food Sci Technol, 2019 Wang N +5 more
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Rice Bran Proteins Extracted by Different Methods: Structural Properties and Antioxidant and Anti-Photoaging Activities of Their Hydrolysates. [PDF]
Antioxidants (Basel)Wang X +12 more
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Low fat cake formulation and characterization using wheat germ, rice bran, and pumpkin seeds as a fat replacers. [PDF]
NPJ Sci FoodAli MIK, Gebreil SY, Hashem SM.
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Moderate Processing of Rice: Processing Technology, Quality Evaluation, and Reflections Precision. [PDF]
FoodsWang Z, Wang C, Zhang S, Ren H, Ren C.
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Formulation Optimization of No Added Sugar Cookies Supplemented with Rice Bran Powder and Elderberry Powder. [PDF]
FoodsWang S +6 more
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