The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.124978
Abstract: Rice glutelin (RG) and phosphorylated rice glutelin (PPRG) were treated with heating for different time (15, 30, and 45 min), the effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during… read more here.
Keywords: heat treatment; phosphorylation modification; rice glutelin;
Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.11.005
Abstract: Abstract The objective of this study was to improve the physical stability of emulsions containing oil droplets stabilized by hydrolyzed rice glutelin (HRG) by coating them with anionic polysaccharides. Polysaccharide type and concentration had a… read more here.
Keywords: anionic polysaccharides; salt; rice glutelin; emulsions containing ... See more keywords
Characterization of rice glutelin fibrils and their effect on in vitro rice starch digestibility
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105918
Abstract: Abstract Here we investigated and characterized the formation of thermal-induced rice glutelin fibrils at 85 °C and pH 2.0. The potential effects of rice glutelin fibrils on the in vitro starch digestibility were also evaluated. Thioflavin… read more here.
Keywords: starch digestibility; glutelin fibrils; rice glutelin; rice ... See more keywords