Classified processing of different rice bran fractions according to their component distributions-Reference-Cited by-同舟云学术

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Classified processing of different rice bran fractions according to their component distributions

Published:2022-04-04 Issue:7 Volume:57 Page:4052-4064
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Yu Cheng‐wei¹²^ORCID,Luo Ting¹,Xie Tian³,Li Jing¹^ORCID,Deng Ze‐yuan¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China

2. Department of Food Science and Technology National University of Singapore Singapore 117542 Singapore

3. COFCO Nutrition and Health Research Institute Co. Ltd Beijing 102209 China

Funder

China Scholarship Council

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15715

Reference36 articles.

1. Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating

2. Effect of method of stabilization on aqueous extraction of rice bran oil

3. Review of the Effectiveness of Information and Communication Technology (ICTs) in the Treatment of Type 1 and Type 2 Diabetes

4. Direct measurement of rice bran lipase activity for inactivation kinetics and storage stability prediction

5. Dry fractionation of surface abrasion for polyphenol-enriched buckwheat protein combined with hydrothermal treatment

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1. Evaluation of antioxidant and ACE inhibitory peptides in rice bran protein hydrolysate using non‐targeted UHPLC‐QTOF‐IMS profiling, MALDI‐TOF‐TOF‐MS/MS, and molecular docking study;International Journal of Food Science & Technology;2024-01-12

2. Exploration on the quality changes and flavour characteristics of freshwater crayfish (Procambarus clarkia) during steaming and boiling;LWT;2023-12

3. Stabilization of Rice Bran: A Review;Foods;2023-05-08

4. Lipidomic Profiling of Rice Bran after Green Solid–Liquid Extractions for the Development of Circular Economy Approaches;Foods;2023-01-13

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