Characterization and bioactivities of young rice protein hydrolysates-Reference-Cited by-同舟云学术

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Characterization and bioactivities of young rice protein hydrolysates

Published:2020-09 Issue: Volume:95 Page:103049
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Pantoa Thidarat,Kubota Masatoshi,Suwannaporn Prisana,Kadowaki Motoni

Funder

Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program

Newton Fund-PhD

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

1. Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays;Aguilar-Garcia;Food Chem.,2007

2. Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-bean protein) with SDS-PAGE;Ahmadifard;Int. J. Food Sci. Technol.,2016

3. Coating independent cytotoxicity of citrate- and PEG-coated silver nanoparticles on a human hepatoma cell line;Bastos;Int. J. Environ. Sci.,2017

4. Changes in phenolic acids and antioxidant activity in Thai rice husk at five growth stages during grain development;Butsat;J. Agric. Food Chem.,2009

5. Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: a review;Chalamaiah;Food Chem.,2018

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1. Effects of enzyme hydrolysis-assisted fibrillation treatment on the solubility, emulsifying properties and antioxidant activity of rice protein;International Journal of Biological Macromolecules;2024-11

2. Development of bioactive quinoa protein hydrolysate-based emulsion gels: Evaluation of their antioxidant and rheological properties;2024-08-05

3. Direct hydrolysis of einkorn whole grain flour proteins for the generation of bioactive peptides using various proteases;International Journal of Biological Macromolecules;2024-08

4. Rice proteins – Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability;Food Research International;2024-07

5. Biological properties of LMW-peptide fractions from apricot kernel protein: Nutritional, antibacterial and ACE-inhibitory activities;Journal of Agriculture and Food Research;2024-06

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