Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.)-Reference-Cited by-同舟云学术

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Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.)

Published:2024-06 Issue: Volume:59 Page:103899
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhang Donghao,Cai Yanpei,Lao Fei^ORCID,Wu Jihong

Publisher

Elsevier BV

Reference54 articles.

1. Protein phosphorylation and phosphoproteome: An overview of rice;Ajadi;Rice Science,2020

2. Composition and protein profile analysis of rice protein ingredients;Amagliani;Journal of Food Composition and Analysis,2017

3. Rice grain protein composition influences instrumental measures of rice cooking and eating quality;Balindong;Journal of Cereal Science,2018

4. Functions of plasmalogen lipids in health and disease;Braverman;Biochimica et Biophysica Acta - Molecular Basis of Disease,2012

5. Rice aroma and flavor: A literature review;Champagne;Cereal Chemistry,2008

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