Evaluation of Physicochemical Properties of Defatted Rice Bran Protein Concentrate Obtained by Modified IP–EWT Process
Sign Up to like & getrecommendations! Published in 2025 at "Cereal Chemistry"
DOI: 10.1002/cche.70005
Abstract: The IP–EWT is a protein recovery and purification process that combined with isoelectric precipitation (IP) and electrolyzed water treatment (EWT) to produce highly nutritious, hypoallergenic protein from heat‐stabilized defatted rice bran (HSDFRB). Here, we evaluated… read more here.
Keywords: protein concentrates; protein; physicochemical properties; hsdfrb protein ... See more keywords