Nano/Submicrometer Milled Red Rice Particles-Stabilized Pickering Emulsions and Their Antioxidative Properties
Author:
Affiliation:
1. Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
2. Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Rd, New Brunswick, New Jersey 08901, United States
Funder
National Institute of Food and Agriculture
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b04827
Reference50 articles.
1. Polymeric Procyanidins as Radical-Scavenging Components in Red-Hulled Rice
2. Effect of Xuezhikang, an Extract From Red Yeast Chinese Rice, on Coronary Events in a Chinese Population With Previous Myocardial Infarction
3. Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities
4. Chemopreventive properties of the bran extracted from a newly-developed Thai rice: The Riceberry
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