Functional Properties of Rice Bran Protein Isolate at Different pH Levels-Reference-Cited by-同舟云学术

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Functional Properties of Rice Bran Protein Isolate at Different pH Levels

Published:2016-01 Issue:1 Volume:93 Page:58-63
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Esmaeili Mahroo¹,Rafe Ali²,Shahidi Seyed-Ahmad¹,Ghorbani Hasan-Saraei Azade¹

Affiliation:

1. Department of Food Science and Technology, College of Agriculture and Food Science, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.

2. Department of Food Processing, Research Institute of Food Science and Technology (RIFST), P.O. Box 91735-147, Mashhad, Iran.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-04-15-0078-R

Reference46 articles.

1. Characterisation and functional properties of Australian rice protein isolates

2. Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates

3. AOAC. 2002. Official Methods of Analysis, 15th Ed. Association of Official Analytical Chemists: Washington, DC.

4. Preparation and Characterisation of Protein Hydrolysates from Indian Defatted Rice Bran Meal

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