Evaluating of quality of rice bran protein concentrate prepared by a combination of isoelectronic precipitation and electrolyzed water treatment-Reference-Cited by-同舟云学术

Evaluating of quality of rice bran protein concentrate prepared by a combination of isoelectronic precipitation and electrolyzed water treatment

Published:2019-01 Issue: Volume:99 Page:262-267
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Watanabe Masanori^ORCID,Yamada Chikako,Maeda Isamu^ORCID,Techapun Charin,Kuntiya Ampin,Leksawasdi Noppol,Seesuriyachan Phisit,Chaiyaso Thanongsak,Takenaka Shinji,Shiono Tadahiko,Nakamura Kozo,Endo Shujiro

Funder

Japan Science and Technology Agency

Chiang Mai University

National Research University – Chiang Mai University

National Research University – Office of Higher Education Commission

Ministry of Education of Thailand

Scientific Cooperation Program of the Japan Society for the Promotion of Science

National Research Council of Thailand

Publisher

Elsevier BV

Subject

Food Science

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2. Extractability of protein in physically processed rice bran;Anderson;Journal of the American Oil Chemists’ Society,2001

3. Solubility, emulsifying, and forming properties of rice bran protein concentrates;Bera;Journal of Food Science,1989

4. Differences in functional properties and biochemical characteristics of congenetic rice proteins;Cao;Journal of Cereal Science,2009

5. Production and nutritional evaluation of high-protein rice flour;Chang;Journal of Food Science,1986

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