Improvement of the solubility and emulsification of rice protein isolate by the <scp>pH</scp> shift treatment-Reference-Cited by-同舟云学术

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Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment

Published:2022-05-26 Issue:1 Volume:58 Page:355-366
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Dai Hongmin¹²,Zhan Fuchao¹²,Chen Yijie¹²,Shen Qian¹²,Geng Fang³^ORCID,Zhang Ziyang⁴,Li Bin¹²^ORCID

Affiliation:

1. College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China

2. Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China

3. College of Food and Biological Engineering Chengdu University No. 2025 Chengluo Avenue Chengdu 610106 China

4. College of Sanquan Xinxiang Medical University Henan 453003 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Hubei Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15834

Reference59 articles.

1. Characterisation and functional properties of Australian rice protein isolates

2. Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein

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

4. Composition and protein profile analysis of rice protein ingredients

5. Functional properties of protein isolates from beach pea (Lathyrus maritimus L.)

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