Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice-Reference-Cited by-同舟云学术

Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice

Published:2024-03 Issue: Volume:180 Page:114090
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Fernandes Almeida Rafael,Gouveia Gomes Matheus Henrique,Kurozawa Louise Emy

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Reference77 articles.

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3. Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice;Almeida;Food Research International,2023

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

5. Evaluation of the efficiency of three extraction conditions for the immunochemical detection of allergenic soy proteins in different food matrices;Amponsah;Journal of the Science of Food and Agriculture,2018

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