| [1] |
DONG Xiaobing, LIU Xiaolan, LI Guanlong, ZHENG Chengxin, JI Guangxi, ZHENG Xiqun.
Isolation, Identification, and Structure-Activity Relationship of Antioxidant Peptides from Rice Bran Protein
[J]. FOOD SCIENCE, 2026, 47(3): 120-130.
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| [2] |
YI Cuiping, XIE Junwen, ZHANG Sijie, LI Zuyin, LIU Yanlan.
Effect of Deep Eutectic Solvent-Modified Rice Bran Dietary Fiber on Physicochemical Properties of Indica Rice Starch
[J]. FOOD SCIENCE, 2026, 47(2): 85-91.
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| [3] |
WANG Yan, CHEN Xuling, ZHAO Chunxia, CHEN Qijiao, Meng Ziye, WANG Jiyue, YANG Li, ZHAO Shunjiang, LIANG Chenggang.
Metabolomics and Antioxidant Capacity Analysis of Flavonoids in the Bran of Purple-Black Kam Sweet Rice (Oryza sativa L. var. glutinosa Matsum)
[J]. FOOD SCIENCE, 2025, 46(6): 192-200.
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| [4] |
WANG Na, BU Huifang, SUN Yuzhuo, SHAO Xulong, BAI Xilei, XIAO Zhigang, ZHANG Xiuling.
Preparation and Structural Characterization of Rice Bran Protein Hydrolysates and Their Binary Nanoparticles
[J]. FOOD SCIENCE, 2025, 46(5): 85-95.
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| [5] |
FENG Junran, HONG Bin, SHAN Shan, YUAN Di, ZHANG Shan, SONG Yan, LI Bo, LU Shuwen, REN Chuanying.
Research Progress on the Application of Rice Bran Extract in Food and Health Fields
[J]. FOOD SCIENCE, 2024, 45(17): 287-295.
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| [6] |
CHEN Chen, JING Pu, WANG Xiushan, JIAO Shunshan.
Research Progress in the Rancidity Mechanism and Stabilization of Rice Bran
[J]. FOOD SCIENCE, 2024, 45(13): 335-344.
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| [7] |
WU Shuang, WANG Han, WANG Zhan, SHEN Wangyang, HU Zhongze, ZHOU Jian, HUANG Wenjing.
Maillard Reaction between Rice Bran Polysaccharide and Whey Protein Isolate and Characterization of the Reaction Product
[J]. FOOD SCIENCE, 2023, 44(4): 131-138.
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| [8] |
ZHANG Jiani, ZHANG Xiaoxuan, WANG Damao, ZHAO Guohua, YU Junlei, LEI Lin.
Improvement of Antioxidant Activity of Defatted Selenium-Enriched Rice Bran by Lactic Acid Bacteria Fermentation
[J]. FOOD SCIENCE, 2023, 44(24): 146-154.
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| [9] |
ZHOU Chenguang, ZHOU Yaojie, LI Bin, HU Yuqian, LIU Tianrui, YANG Wenli, SHI Jiyong, ZOU Xiaobo.
Research Progress in Non-thermal Stabilization Techniques for Rice Bran
[J]. FOOD SCIENCE, 2023, 44(23): 1-12.
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| [10] |
MENG Caiyun, SUN Yan, XIAO Zhigang, LI Tiejing, ZHAO Fengqin, WANG Na.
Preparation and Characterization of Glycosylated Rice Bran Protein-Chitosan Composite Film
[J]. FOOD SCIENCE, 2023, 44(16): 135-142.
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| [11] |
WANG Leixin, WU Nana, LÜ Yingguo, TAN Bin.
Effect of Soluble and Insoluble Dietary Fibers from Extrusion Cooked Rice Bran on the Properties of Rice Starch and Their Interactions
[J]. FOOD SCIENCE, 2022, 43(16): 107-113.
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| [12] |
ZHANG Yanpeng, ZHANG Manjun, DIAO Yunchun, ZHANG Weinong, HU Zhixiong, XU Wei.
Foaming Characteristics and Underlying Mechanism of Rice Bran Protein-Ovalbumin Mixtures
[J]. FOOD SCIENCE, 2022, 43(12): 81-80.
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| [13] |
WU Xiaojuan, WU Wei.
Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin
[J]. FOOD SCIENCE, 2021, 42(6): 8-15.
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| [14] |
WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei.
Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein
[J]. FOOD SCIENCE, 2021, 42(4): 23-30.
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| [15] |
WANG Kexin, DUAN Qingsong, WANG Yifan, DUAN Yumin, HUO Jinjie, JIANG Ruisheng, HE Dong, GAO Yuzhe, XIAO Zhigang.
Preparation and Interfacial Stability of Rice Bran Protein-Stabilized O/W and W/O/W Emulsions
[J]. FOOD SCIENCE, 2021, 42(22): 24-30.
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