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International Journal of Food Properties Volume 20, 2017 - Issue sup2
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Original Articles

Structural and functional properties of rice bran protein oxidized by peroxyl radicals

Linyi ZhouCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaView further author information
,
Yao ZhangCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaView further author information
,
Chengbin ZhaoCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaView further author information
,
Haijing LinCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaView further author information
,
Zhongjiang WangCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaView further author information
&
Fei WuCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaCorrespondence[email protected] [email protected]
View further author information
Pages 1456-1467 | Received 05 Jan 2017, Accepted 05 Jul 2017, Published online: 18 Dec 2017

Citations (12)

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Na Wang, Xiaotong Cui, Yumin Duan, Shu Yang, Peng Wang, Ahmed S. M. Saleh & Zhigang Xiao. (2023) Potential health benefits and food applications of rice bran protein: research advances and challenges. Food Reviews International 39:6, pages 3578-3601.
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Linyi Zhou, Min Zhang, Jieyi Cheng, Zhongjiang Wang, Zengwang Guo & Bailiang Li. (2022) Raman Spectroscopy investigate structural change of rice bran protein induced by three oxidants. CyTA - Journal of Food 20:1, pages 149-157.
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Km Pooja, Sapna Rani & Bhanu Prakash. (2017) In silico approaches towards the exploration of rice bran proteins-derived angiotensin-I-converting enzyme inhibitory peptides. International Journal of Food Properties 20:sup2, pages 2178-2191.
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Articles from other publishers (8)

Yu Zhao, Xiaohui Zhao, Ping Sun, Dongshun Zhao, Wei Dou, Xin Zhang, Lianzhou Jiang & Xiaonan Sui. (2022) Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs. Journal of Texture Studies 54:3, pages 410-419.
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Wiriya Onsaard, Sureeporn Kate-Ngam & Ekasit Onsaard. (2023) Physicochemical and antioxidant properties of rice bran protein hydrolysates obtained from different proteases. Journal of Food Measurement and Characterization 17:3, pages 2374-2385.
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Yong-Rui Wang, Song-Lei Wang & Rui-Ming Luo. (2022) Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process. Frontiers in Nutrition 9.
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Huihui Dai & Hongzhou An. (2022) Effects of Cysteine on Physicochemical Properties of High-Moisture Extrudates Prepared from Plant Protein. Foods 11:19, pages 3109.
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Gopika Jayaprakash, Aarti Bains, Prince Chawla, Melinda Fogarasi & Szabolcs Fogarasi. (2022) A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application. Polymers 14:15, pages 3003.
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Xuechun Zhang, Xi Yang, Yunqian Li, Zhenxing Wang, Xuemei He & Jian Sun. (2022) Effect of Peroxyl Radical-Induced Oxidation on Functional and Structural Characteristics of Walnut Protein Isolates Revealed by High-Resolution Mass Spectrometry. Foods 11:3, pages 385.
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Youling L. Xiong & Anqi Guo. (2020) Animal and Plant Protein Oxidation: Chemical and Functional Property Significance. Foods 10:1, pages 40.
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Maitê S. Cuevas, Maria Carolina Capellini, Christianne E. C. Rodrigues & Antonio J. A. Meirelles. (2020) Preservation of minor components and deacidification of rice bran oil using strong anionic resin. Journal of Food Processing and Preservation 44:9.
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