Covalent Interaction between High Hydrostatic Pressure-Pretreated Rice Bran Protein Hydrolysates and Ferulic Acid: Focus on Antioxidant Activities and Emulsifying Properties-Reference-Cited by-同舟云学术

Covalent Interaction between High Hydrostatic Pressure-Pretreated Rice Bran Protein Hydrolysates and Ferulic Acid: Focus on Antioxidant Activities and Emulsifying Properties

Published:2021-07-02 Issue:27 Volume:69 Page:7777-7785
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Shirang¹^ORCID,Li Xiaoyi¹,Zhu Jingshu¹,Liu Hengchen¹,Liu Tong¹,Yu Guoping¹,Shao Meili¹

Affiliation:

1. College of Food Science, Northeast Agricultural University, Harbin 150030, China

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01949

Reference49 articles.

1. Use of enzymes in the processing of protein products from rice bran and rice flour

2. Improving the stability of wheat gliadin nanoparticles – Effect of gum arabic addition

3. Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

4. Exploration of rice protein hydrolysates and peptides with special reference to antioxidant potential: Computational derived approaches for bio-activity determination

5. Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein

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