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Food Chemistry, ISSN 0308-8146, 08/2019, Volume 289, pp. 537 - 544
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 04/2019, Volume 54, Issue 4, pp. 1321 - 1329
Summary Defatted rice bran (DRB) constitutes an abundant by‐product stream, generated during rice milling and subsequent bran oil extraction. Enzymatic... 
lactic acid | fermentation | starch | enantiomeric purity | defatted rice bran | enzymatic hydrolysis | Bacillus coagulans | FOOD SCIENCE & TECHNOLOGY | SIMULTANEOUS SACCHARIFICATION | FUNCTIONAL-PROPERTIES | Hydrolysis | Enzymes | Lactic acid | Fermentation | Analysis | Proteins | Acids | Starch | Purity | Glucose | Acid production | Substrates | Hydrolysates
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 10/2018, Volume 83, pp. 296 - 307
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2007, Volume 79, Issue 2, pp. 592 - 597
Protein concentrates were prepared from defatted rice brans and analyzed for their functional properties. Water-binding capacity was in the range of 3.87–5.60... 
Water absorption | Emulsions | Oil absorption | Foaming | Rice bran | Protein concentrates | ENGINEERING, CHEMICAL | foaming | emulsions | water absorption | FOOD SCIENCE & TECHNOLOGY | oil absorption | protein concentrates | rice bran | ISOLATE | Casein | Analysis | Rice
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 02/1999, Volume 47, Issue 2, pp. 411 - 416
Journal Article
Food Research International, ISSN 0963-9969, 07/2012, Volume 47, Issue 2, pp. 359 - 363
Protein concentrates were prepared from heat-stabilized defatted rice bran and analyzed for their functional properties. Rice bran proteins were prepared by... 
Rice bran protein | Functional properties | Preparation | SOY PROTEIN | EXTRACTION | FOOD SCIENCE & TECHNOLOGY | ISOLATE | SOLUBILITY | Proteins | Analysis | Rice | Foams | Stability | Emulsions | Solubility | Foods | Concentrates
Journal Article
Cereal Chemistry, ISSN 0009-0352, 05/2019, Volume 96, Issue 3, pp. 478 - 486
Background and objectives The ultrasound homogenization, an emerging technology with cost‐effectiveness, is widely used in food industry. Rice bran protein is... 
emulsion stability | ultrasound homogenization | rice bran protein‐stabilized emulsions | environmental stresses | rice bran protein-stabilized emulsions | OXIDATION | FOOD SCIENCE & TECHNOLOGY | PEA | ISOLATE | FUNCTIONAL-PROPERTIES | ABILITY | CANOLA | EMULSIFYING PROPERTIES | FLAXSEED | CHEMISTRY, APPLIED | SOY
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 07/2016, Volume 70, pp. 146 - 154
Microwave-assisted extraction (MAE) was applied for extracting rice bran protein with a response surface methodology (RSM). The optimal condition was 1000 W of... 
Rice bran protein | Microwave-assisted extraction | Response surface methodology | Antioxidant | In vitro digestibility | In vitro digestibility | ANTIOXIDANT ACTIVITY | FOOD SCIENCE & TECHNOLOGY | ENZYMATIC-HYDROLYSIS | ISOLATE | FUNCTIONAL-PROPERTIES | Hydrolysis | Enzymes | Biological products | Protein hydrolysates | Antioxidants
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2016, Volume 96, Issue 11, pp. 3890 - 3896
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2016, Volume 61, pp. 589 - 598
Polysaccharide−protein complexes can be used to improve the physical stability of oil-in-water emulsions. The purpose of this study was to investigate the... 
Pectin | Zein | Emulsions | Stability | Rice bran oil | PROTEIN ISOLATE | CHOLESTEROL | FOOD SCIENCE & TECHNOLOGY | SUGAR-BEET PECTIN | BETA-LACTOGLOBULIN | CANCER | EMULSIFIERS | HYDROCOLLOIDS | CHEMISTRY, APPLIED | POLYSACCHARIDE | Drugstores | Surface active agents | Adsorption | Pharmacy
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 11/2011, Volume 46, Issue 11, pp. 2366 - 2372
Summary Three stabilisation techniques, microwave, dry heat and parboiling were applied to bran followed by enzymatic extraction, biological quality through... 
Amino acids | protein isolate | rice | safety | Protein isolate | Safety | Rice | ACID | FOOD SCIENCE & TECHNOLOGY | RATS | TOXICITY | SEEDS | HEAT | COOKING | STARCH | NUTRITIONAL-EVALUATION | DIETS | Enzymes | Safety and security measures | Analysis | Body weight
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 03/2020, Volume 100, p. 105395
Wheat gluten proteins (WPs) are nutritious protein with a large yield, but they are rarely industrially attractive due to their poor water solubility. In this... 
Water solubility | Soy protein isolates | Structural interaction | Wheat gluten proteins | CIRCULAR-DICHROISM | ACID | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED | DEAMIDATION | BINDING | RICE BRAN PROTEIN | SOLUBILITY
Journal Article
LWT, ISSN 0023-6438, 01/2019, Volume 99, pp. 77 - 83
Protein hydrolysates having higher degree of hydrolysis (DH) not only exhibit biological activities but also better functionalities than hydrolysates having... 
SDS-PAGE | Papain | Protein hydrolysis | Rice bran | Optimization | ANTIOXIDANT ACTIVITIES | FOOD SCIENCE & TECHNOLOGY | RESPONSE-SURFACE METHODOLOGY | TIME | ISOLATE | FUNCTIONAL-PROPERTIES | SOLUBILITY | TEMPERATURE | EXTRACT
Journal Article