| [1] |
WANG Xue, HOU Zhanqun, YUAN Peng, LIU Jia, DUAN Shenglin, SUN Aidong.
Development of Germinated Brown Rice Protein and Dextran Conjugate as an Emulsifier: Evaluation of Physicochemical Properties and Emulsion Stability
[J]. FOOD SCIENCE, 2019, 40(12): 46-54.
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| [2] |
JIA Xiao, ZHAO Mouming, JIA Chunxiao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Emulsifying Properties and Antioxidant Stability of Enzymatically Cross-Linked Products between Rice Protein and Ferulic Acid
[J]. FOOD SCIENCE, 2017, 38(13): 131-137.
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| [3] |
WANG Wei, MA Xingsheng, YI Shumin, XU Yongxia, LI Xuepeng, SHAO Junhua, LI Jianrong.
Effects of Gluten and Rice Protein on Gel Properties of Silver Carp Surimi
[J]. FOOD SCIENCE, 2017, 38(11): 46-51.
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| [4] |
HU Bo, FAN Daming, WU Yejun, TAO Yuan, GAO Yishu, LIAN Huizhang, HUANG Luelue, ZHAO Jianxin, ZHANG Hao.
Effect of Water and Other Factors on the Formation of Free Radicals and Storage Stability of Rice Protein and Starch Mixture under Microwave Irradiation
[J]. FOOD SCIENCE, 2017, 38(11): 148-154.
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| [5] |
LI Hai-fei1,2,3, GAO Jin-yan3, YUAN Juan-li1,2,3, SHU Heng1,2,3, LU Jun1,2,3, LI Jing-jing1,2,3, CHEN Hong-bing1,2,*.
Progress in the Study of Allergenic Proteins in Rice
[J]. FOOD SCIENCE, 2014, 35(23): 308-312.
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| [6] |
WANGZhang-cun，TIANWei-huan，ZHAOXue-wei，ZHENGJian-qiang，LIChang-wen，CUISheng-wen.
Effect of High Hydrostatic Pressure Treatment on Enzymolysis Characteristics of Thermo-Denatured Rice Protein
[J]. FOOD SCIENCE, 2012, 33(7): 11-15.
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| [7] |
JIN Qing，WU Jian-ping， ZHANG Gui-chuan，DENG Ya-fei4，YUAN Lu-jiang.
A Method for Screening Angiotensin I Converting Enzyme Inhibitory Peptides
[J]. FOOD SCIENCE, 2011, 32(19): 120-124.
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| [8] |
LIU Yong-le，WANG Fa-xiang，ZHOU Xiao-ling，LI Xiang-hong，YU Jian，WANG Jian-hui.
Effect of Glutaminase-induced Deamidation on Microstructure of Rice Protein
[J]. FOOD SCIENCE, 2011, 32(17): 69-71.
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| [9] |
JI Wei，MA Jian-guo，LI Yue，ZHONG Fang*.
Preparation and Functional Properties of Maillard Reaction Products between Limitedly Hydrolyzed Rice Proteins and Different Molecular Weight Dextrans
[J]. FOOD SCIENCE, 2010, 31(5): 30-34.
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| [10] |
YI Cui-ping，CAI Ji-xiang，LIU Rui-xing.
Preparation of Maltose Syrup from Rice Starch
[J]. FOOD SCIENCE, 2010, 31(24): 24-27.
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| [11] |
YI Cui-ping1,2，ZHOU Su-mei3，PAN Yan-yan1.
Pepsin Hydrolysis of Rice Protein Powder
[J]. FOOD SCIENCE, 2010, 31(10): 129-132.
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| [12] |
LIU Chun-you，LIU Yong-le*，YU Jian，YI Cui-ping，LI Xiang-hong.
Protein Extraction from Rice Endosperm Using Reductant-alkali Method
[J]. FOOD SCIENCE, 2009, 30(24 ): 38-41.
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| [13] |
CAO Xiao-hong，WEN Huan-bin，LI Cui-juan，TANG Jun-tao，GU Zhen-xin*.
Extraction and Characteristics of Water-soluble Proteins from Brown Rice (Oryza sativa L. subsp. japonica), Polished Rice and Rice Bran
[J]. FOOD SCIENCE, 2009, 30(14): 62-66.
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| [14] |
HUA Jing-Xian, CHEN Zheng-Xing, ZHONG Fang.
Study on Rice Protein-Dextran Graft Reaction
[J]. FOOD SCIENCE, 2008, 29(12): 45-50.
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| [15] |
LIU Xiong, ZHANG Huan-Rong, CHEN Xue-Mei, HAN Jian-Quan, HAI Lao-Yuan-Qing.
Effects of Plant Protein Isolate on Serum Lipids Metabolism in Ovariectomized Rats
[J]. FOOD SCIENCE, 2008, 29(1): 309-313.
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