Effect of radio frequency treatment on functional, structural and thermal behaviors of protein isolates in rice bran

Author:

Ling Bo,Ouyang Shaohui,Wang ShaojinORCID

Funder

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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

2. Effect of radio frequency assisted thermal processing on quality and functional properties of egg white powder;Boreddy;Transactions of the ASABE,2014

3. Novel radiofrequency-assisted thermal processing improves the gelling properties of standard egg white powder;Boreddy;Journal of Food Science,2016

4. Direct measurement of rice bran lipase activity for inactivation kinetics and storage stability prediction;Brunschwiler;Journal of Cereal Science,2013

5. FAOSTAT. (2018). Food and Agriculture Organization. Available at: http://www.fao.org/faostat/en/#data/QC/visualize.

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