Rice bran constituents: Immunomodulatory and therapeutic activities
Rice bran, one of the most abundant and valuable byproducts produced during the rice
milling process, is of steadily growing interest in recent years due to its potential health …
milling process, is of steadily growing interest in recent years due to its potential health …
Cereal bran proteins: Recent advances in extraction, properties, and applications
The projected global population is expected to reach around 9.7 billion by 2050, indicating a
greater demand for proteins in the human diet. Cereal bran proteins (CBPs) have been …
greater demand for proteins in the human diet. Cereal bran proteins (CBPs) have been …
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
D Li, Y Zhao, X Wang, H Tang, N Wu, F Wu, D Yu… - Food …, 2020 - Elsevier
The aim of this work was to study the stability of oil-in-water emulsions formed by corn oil
with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin …
with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin …
Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein-and gluten-based pastes facilitated by rice …
Additive technology (3D printing) is increasingly being used to produce plant-based meat
analogs. However, there are several challenges to fabricating meat analogs using this …
analogs. However, there are several challenges to fabricating meat analogs using this …
Viscoelastic behavior, gelation properties and structural characterization of Deccan hemp seed (Hibiscus cannabinus) protein: Influence of protein and ionic …
This study investigates the viscoelastic behavior, gelling properties, and structural
characteristics of Deccan hemp seed protein (DHSP) to overcome limitations in its …
characteristics of Deccan hemp seed protein (DHSP) to overcome limitations in its …
Enhancement of functional properties of rice bran proteins by high pressure treatment and their correlation with surface hydrophobicity
SM Zhu, SL Lin, HS Ramaswamy, Y Yu… - Food and Bioprocess …, 2017 - Springer
Abstract Changes in functional properties of rice bran proteins as influenced by high-
pressure (HP) treatment (100–500 MPa, 10 min) were studied. Properties evaluated were …
pressure (HP) treatment (100–500 MPa, 10 min) were studied. Properties evaluated were …
[HTML][HTML] Scaling relations in rheology of proteins present in meat analogs
RGM van der Sman, P Chakraborty, NP Hua… - Food …, 2023 - Elsevier
In this paper, we investigate whether the rheology of plant proteins is following similar
scaling rules, as recently found for maltodextrins. The aim is to construct master curves of the …
scaling rules, as recently found for maltodextrins. The aim is to construct master curves of the …
Covalent modification of (+)-catechin to improve the physicochemical, rheological, and oxidative stability properties of rice bran protein emulsion
D Li, R Wang, Y Ma, D Yu - International Journal of Biological …, 2023 - Elsevier
The aim of this study is the effects of (+)-catechin (CC) covalent cross-linking (CCCI)(0.05–
0.25%, w/v) on the physicochemical properties, rheological properties, and oxidative stability …
0.25%, w/v) on the physicochemical properties, rheological properties, and oxidative stability …
Effects of high hydrostatic pressure pretreatment on the functional and structural properties of rice bran protein hydrolysates
S Wang, T Wang, Y Sun, Y Cui, G Yu, L Jiang - Foods, 2021 - mdpi.com
Rice bran protein (RBP) hydrolysis was conducted after high hydrostatic pressure (HHP)
pretreatment. The structural and functional properties of HHP-pretreated rice bran protein …
pretreatment. The structural and functional properties of HHP-pretreated rice bran protein …
Effects of modification methods on microstructural and physicochemical characteristics of defatted rice bran dietary fiber
F Ren, Y Feng, H Zhang, J Wang - Lwt, 2021 - Elsevier
Rice bran is a by-product produced during rice processing. The present study aims to study
the effect of three different modification methods (ie enzyme hydrolysis, fermentation …
the effect of three different modification methods (ie enzyme hydrolysis, fermentation …