Heat-induced changes in the physicochemical properties and in vitro digestibility of rice protein fractions-Reference-Cited by-同舟云学术

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Heat-induced changes in the physicochemical properties and in vitro digestibility of rice protein fractions

Published:2020-07-23 Issue:4 Volume:58 Page:1368-1377
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Liu Kunlun^ORCID,Zheng Jiabao,Chen Fusheng

Funder

Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain

Foundation of Henan Educational Committee

Talent Projects from Henan University of Technology

Science and Technology Department of Henan Province

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04648-3.pdf

Reference33 articles.

1. AACC (2000) Approved methods of the AACC, 10th edn. American Association of Cereal Chemists, St. Paul, MN

2. Amagliani L, O’Regan J, Kelly AL, O’Mahony JA (2017) Composition and protein profile analysis of rice protein ingredients. J Food Compos Anal 59:18–26

3. Beveridge T, Toma SJ, Nakai S (1974) Determination of SH- and SS-groups in some food proteins using Ellman's reagent. J Food Sci 39(1):49–51

4. Bradbury JH, Collins JG, Pyliotis NA (1984) Digestibility of proteins of the histological components of cooked and raw rice. Brit J Nutr 52(3):507–513

5. Collier K, Barber L, Jna L (1998) A study of indigestible protein fractions of rice (Oryza sativa L.) endosperm fed to mice (Mus musculus) and sheep (Ovis musimon): a qualitative and quantitative analysis. J Cereal Sci 27(1):95–101

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