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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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Adriana Mejía Terán & Carla María Blanco-Lizarazo. (2021) Considerations for functional food design based on starch-protein interactions: a systematic review. International Journal of Food Sciences and Nutrition 72:8, pages 1009-1018.
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Arshied Manzoor, Vinay Kumar Pandey, Aamir Hussain Dar, Ufaq Fayaz, Kshirod K. Dash, Rafeeya Shams, Saghir Ahmad, Iqra Bashir, Jibreez Fayaz, Poornima Singh, Shafat Ahmad Khan & Tariq Ahmad Ganaie. (2023) Rice bran: Nutritional, phytochemical, and pharmacological profile and its contribution to human health promotion. Food Chemistry Advances 2, pages 100296.
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Mohammad Peydayesh, Massimo Bagnani, Wei Long Soon & Raffaele Mezzenga. (2022) Turning Food Protein Waste into Sustainable Technologies. Chemical Reviews 123:5, pages 2112-2154.
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Manhee Baek & Saehun Mun. (2022) Improvement of the water solubility and emulsifying capacity of rice proteins through the addition of isolated soy protein. International Journal of Food Science & Technology 57:7, pages 4411-4421.
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Malshick Shin, Manhee Baek, Junhee No & Saehun Mun. (2021) Effect of different degrees of milling on the protein composition in brown rice brans. Journal of Food Measurement and Characterization 16:1, pages 214-221.
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Francis Kweku Amagloh, Louise Brough, Janet L. Weber, Anthony N. Mutukumira, Allan Hardacre & Jane Coad. (2013) Retention of <i>β</i>-Carotene in Cream-Fleshed Sweetpotato-Based Complementary Food Stored in Different Containers under Simulated Tropical Temperature and Humidity. Food and Nutrition Sciences 04:09, pages 23-28.
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