Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites-Reference-Cited by-同舟云学术

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Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites

Published:2019-03 Issue: Volume:101 Page:207-213
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Ren,Xu Pengcheng,Chen Zhengxing^ORCID,Zhou Xing,Wang Tao^ORCID

Funder

Natural Science Foundation of Jiangsu Province, China

National Natural Science Foundation of China, China

National first-class discipline program of Food Science and Technology, China

Foundation of Scientific Development of Wuxi, China

Scientific Plan for Jiangsu Province, China

Fundamental Research Funds for the Central Universities, China

Special Fund for Grain-Scientific Research in the Public Interest of China, China

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Characterisation and functional properties of Australian rice protein isolates;Agboola;Journal of Cereal Science,2005

2. The composition, extraction, functionality and applications of rice proteins: A review;Amagliani;Trends in Food Science & Technology,2017

3. Acid-induced reversible unfolding of mitochondrial aspartate aminotransferase;Artigues;Journal of Biological Chemistry,1994

4. Solubility, emulsifying, and foaming properties of rice bran protein concentrates;Bera;Journal of Food Science,2010

5. Kjeldahl method for organic nitrogen;Bradstreet;Analytical Chemistry,1965

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