Functional, amino acid composition and protein profiling of protein isolates from different pigmented, nonpigmented and improved rice varieties and their effects on starch thermal and dynamic rheological behaviour-Reference-Cited by-同舟云学术

Functional, amino acid composition and protein profiling of protein isolates from different pigmented, nonpigmented and improved rice varieties and their effects on starch thermal and dynamic rheological behaviour

Published:2022-02-18 Issue:5 Volume:57 Page:2932-2943
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kaur Parmeet¹,Singh Narpinder¹^ORCID,Pal Priyanka¹,Kaur Amritpal¹^ORCID

Affiliation:

1. Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India

Funder

Ministry of Food Processing Industries

Science and Engineering Research Board

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15603

Reference46 articles.

1. The composition, extraction, functionality and applications of rice proteins: A review

2. Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization

3. Starch hydrogels: The influence of the amylose content and gelatinization method

4. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents

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