Effect of domestic cooking on rice protein digestibility

Effects of washing, soaking and domestic cooking on cadmium, arsenic and lead bioaccessibilities in rice

(2018) Kunlun Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours

(2017) Tong Wu et al.   FOOD CHEMISTRY

Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates

(2017) Paridhi Gulati et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks

(2017) Li-Tao Tong et al.   JOURNAL OF CEREAL SCIENCE

Composition and protein profile analysis of rice protein ingredients

(2017) Luca Amagliani et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Changes in protein and starch digestibility in sorghum flour during heat-moisture treatments

(2017) Thanh-Hien Vu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Relationships between degree of milling and loss of Vitamin B, minerals, and change in amino acid composition of brown rice

(2017) Kun-lun Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review of the effects of different processing technologies on cooked and convenience rice quality

(2017) L. Yu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Progress and challenges in improving the nutritional quality of rice (Oryza sativa L.)

(2015) Deep Shikha Birla et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

In Vivo Digestibility of Rice Prolamin/Protein Body-I Particle Is Decreased by Cooking

(2014) Masatoshi KUBOTA et al.   JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY

Characterization and In Vitro digestibility of rice protein prepared by enzyme-assisted microfluidization: Comparison to alkaline extraction

(2012) Ning Xia et al.   JOURNAL OF CEREAL SCIENCE

Selenium accumulation in protein fractions during germination of Se-enriched brown rice and molecular weights distribution of Se-containing proteins

(2011) Kunlun Liu et al.   FOOD CHEMISTRY

Improvement in theIn VivoDigestibility of Rice Protein by Alkali Extraction Is Due to Structural Changes in Prolamin/Protein Body-I Particle

(2010) Masatoshi KUBOTA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

A study of the in vitro protein digestibility of indica and japonica cultivars

(2010) Wenwei Zhang et al.   FOOD CHEMISTRY

Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

(2008) KeShun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY