Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate-Reference-Cited by-同舟云学术

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Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate

Published:2021-07-22 Issue:8 Volume:98 Page:851-860
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Bonifacino Carla¹²^ORCID,Palazolo Gonzalo G.³,Panizzolo Luis A.¹,Abirached Cecilia¹

Affiliation:

1. Laboratorio de Propiedades Funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos Facultad de Química, Universidad de la República Montevideo Uruguay

2. Graduate Program in Chemistry Facultad de Química, Universidad de la República Montevideo Uruguay

3. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes, CONICET Bernal Argentina

Funder

Comisión Sectorial de Investigación Científica

Agencia Nacional de Investigación e Innovación

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12518

Reference36 articles.

1. Study of sesame seeds antioxidant and emulsifying properties

2. Effect of Acid Modification of Soy Glycinin on Its Interfacial and Emulsifying Properties

3. Emulsification processes: on-line study by multiple light scattering measurements

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

5. Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins

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1. Optimization of emulsification conditions with rice bran concentrates for the preliminary formulation of potential vegan dressings and their characterization;Journal of Food Science;2024-03-11

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

3. 세정수로부터 쌀단백질 분리 및 용해도 향상방법 연구;Korean Journal of Food and Cookery Science;2023-04-30

4. 미강 단백질 첨가 브라우니의 특성 연구;Korean Journal of Food and Cookery Science;2023-02-28

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