Rice protein radicals: growth and stability under microwave treatment-Reference-Cited by-同舟云学术

Rice protein radicals: growth and stability under microwave treatment

Published:2016 Issue:100 Volume:6 Page:97825-97831
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Fan Da-ming¹²³⁴⁵,Hu Bo¹²³⁴⁵,Lin Lu-fen¹²³⁴⁵,Huang Lue-lue⁶⁷⁸⁵,Wang Ming-fu⁹¹⁰⁵,Zhao Jian-xin⁹¹⁰⁵,Zhang Hao¹²³⁴⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. School of Food Science and Technology

3. Jiangnan University

4. Wuxi

5. China

6. School of Applied Chemistry and Biological Technology

7. Shenzhen Polytechnic

8. Shenzhen

9. School of Biological Sciences

10. The University of Hong Kong

Abstract

Carbon-centred radicals are revealed in the microwave treated rice protein samples. The change of protein structure in a microwave field is often presumed to be caused by free radicals.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/RA/C6RA15402F

Reference27 articles.

1. Review of the cost components of introducing industrially fortified rice

2. Investigation of changes in chemical composition and rheological properties of Kyrgyz rice cultivars (Ozgon rice) depending on long-term stack-storage after harvesting

3. The effect of a partially hydrolysed formula based on rice protein in the treatment of infants with cow’s milk protein allergy

4. PP221-MON BENEFITS OF A HYDROLYSED RICE PROTEIN FORMULA IN COW'S MILK PROTEIN ALLERGY INFANTS

5. The effect of the parameters of a grain drying plant on the quality of drying

Cited by 24 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. Insight into the mechanism of the aggregation behavior of wheat protein modulated by l‐lysine under microwave irradiation;Journal of Food Science;2024-06-21

2. Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels;Foods;2024-01-09

3. Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties;Food Hydrocolloids;2024-01

4. Effect of Microwaves on Food Enzymes;Food Engineering Series;2024

5. Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins;Critical Reviews in Food Science and Nutrition;2023-12-08