Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice

Author:

Fernandes Almeida Rafael,Henrique Gouveia Gomes Matheus,Emy Kurozawa Louise

Funder

FAPESP

CAPES

CNPq

Publisher

Elsevier BV

Subject

Food Science

Reference82 articles.

1. Effect of addition of proteins on the production of amorphous sucrose powder through spray drying;Adhikari;Journal of Food Engineering,2009

2. Enzymic Hydrolysis of Food Proteins;Adler-Nissen,1986

3. Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice;Almeida;Food Research International,2023

4. The composition, extraction, functionality, and applications of rice proteins: A review;Amagliani;Trends in Food Science & Technology,2017

5. Evaluation of the efficiency of three extraction conditions for the immunochemical detection of allergenic soy proteins in different food matrices;Amponsah;Journal of the Science of Food and Agriculture,2018

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