Processing and Functionality of Rice Bran Proteins and Peptides-Reference-Cited by-同舟云学术

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Processing and Functionality of Rice Bran Proteins and Peptides

Published:2010-06-29 Issue: Volume: Page:233-246
ISSN:
Container-title:Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
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Author:

Ali Rashida,Shih Frederick F.,Riaz Mian Nadeem

Publisher

Wiley-Blackwell

Reference103 articles.

1. Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating;Abdul - Hamid;J Food Compost Anal,2007

2. Binding ability of Allura Red with food proteins and its impact on protein digestibility;Abdullah;Food Chem,2008

3. Gene structure and expression of rice seed allergenic proteins belonging to the α- amylase/trypsin inhibitor family;Adachi;Plant Mol Biol,1993

4. Rice bran protein - based edible films;Adebiyi;J Food Sci & Technol,2008

5. Preparation and characterization of high - quality rice bran proteins;Adebiyi;J Sci Food Agric,2007

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An overview on antioxidant peptides from rice bran proteins: extraction, identification, and applications;Critical Reviews in Food Science and Nutrition;2020-11-04

2. Physiological Multifunctions of Rice Proteins of Endosperm and Bran;Journal of Nutritional Science and Vitaminology;2019-10-11

3. Rice Proteins;Applied Food Protein Chemistry;2015-01-16

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