Improvement of protein structural and functional properties of indica-japonica hybrid rice by radio frequency treatment
出版年份 2023 全文链接
标题
Improvement of protein structural and functional properties of indica-japonica hybrid rice by radio frequency treatment
作者
关键词
-
出版物
Innovative Food Science & Emerging Technologies
Volume -, Issue -, Pages 103516
出版商
Elsevier BV
发表日期
2023-11-06
DOI
10.1016/j.ifset.2023.103516
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Investigation of Physicochemical and Textural Properties of Brown Rice by Hot Air Assisted Radio Frequency Drying
- (2023) Naveed Mahmood et al. Food and Bioprocess Technology
- Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development
- (2023) Dan Li et al. Food Science and Human Wellness
- Grain yield, nitrogen use efficiency and physiological performance of indica/japonica hybrid rice in response to nitrogen rates
- (2022) Qun ZHOU et al. Journal of Integrative Agriculture
- Physicochemical and functional properties of protein isolate recovered from Rana chensinensis ovum based on different drying techniques
- (2022) Nan Li et al. FOOD CHEMISTRY
- Effects of pulsed ultrasonic treatment on the structural and functional properties of cottonseed protein isolate
- (2022) Jiayang Fu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of various radio frequencies on combined drying and disinfestation treatments for in-shell walnuts
- (2021) Yuxiao Mao et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Radio frequency combined hot air (RF-HA) drying of tilapia (Oreochromis niloticus L.) fillets: Drying kinetics and quality analysis
- (2021) Feifan Cao et al. Innovative Food Science & Emerging Technologies
- Hot air-assisted radio frequency drying of black carrot pomace: Kinetics and product quality
- (2021) Aysel Elik Innovative Food Science & Emerging Technologies
- Radio frequency-assisted hot air drying of carrots for the production of carrot powder: Kinetics and product quality
- (2021) Hatice Neval Özbek LWT-FOOD SCIENCE AND TECHNOLOGY
- Investigation of Hot Air–Assisted Radio Frequency as a Final-Stage Drying of Pre-dried Carrot Cubes
- (2020) Chuting Gong et al. Food and Bioprocess Technology
- Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ
- (2020) Meiji Liao et al. Food and Bioprocess Technology
- Radio frequency treatment accelerates drying rates and improves vigor of corn seeds
- (2020) Yucen Xie et al. FOOD CHEMISTRY
- Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L. cv. Barcelona)
- (2020) Wenjun Wang et al. JOURNAL OF FOOD ENGINEERING
- Hot air-assisted radio frequency heating for stabilization of rice bran: Enzyme activity, phenolic content, antioxidant activity and microstructure
- (2020) Meiji Liao et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Yield characteristics of japonica/indica hybrids rice in the middle and lower reaches of the Yangtze River in China
- (2020) Dong XU et al. Journal of Integrative Agriculture
- Effects of radio frequency on physicochemical properties of powdered infant formula milk as compared with conventional thermal treatment
- (2020) Yue Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of radio frequency treatment on functional, structural and thermal behaviors of protein isolates in rice bran
- (2019) Bo Ling et al. FOOD CHEMISTRY
- Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure
- (2019) Meng Zhao et al. FOOD HYDROCOLLOIDS
- Effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate
- (2018) Valmor Ziegler et al. FOOD CHEMISTRY
- Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review
- (2018) Zhong Han et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of radio frequency heat treatment on protein profile and functional properties of maize grain
- (2018) Amro B. Hassan et al. FOOD CHEMISTRY
- Effects of Radio Frequency Heating Treatment on Structure Changes of Soy Protein Isolate for Protein Modification
- (2017) Chaofan Guo et al. Food and Bioprocess Technology
- Investigation of the Feasibility of Radio Frequency Energy for Controlling Insects in Milled Rice
- (2017) Shunshan Jiao et al. Food and Bioprocess Technology
- Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation
- (2017) Furong Hou et al. FOOD CHEMISTRY
- Novel Radiofrequency-Assisted Thermal Processing Improves the Gelling Properties of Standard Egg White Powder
- (2016) Sreenivasula Reddy Boreddy et al. JOURNAL OF FOOD SCIENCE
- Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region
- (2009) M. Carbonaro et al. AMINO ACIDS
- Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt
- (2007) Kingsley K. Agyare et al. FOOD HYDROCOLLOIDS
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now