Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
May 6, 2021International Journal of Food Science & Technology

Synergistic effects of pH, temperature and glycosylation on the functional properties of rice protein

View Full Paper
Ask AI
Bookmark
Share

Authors

YCYunhui ChengXWXiang‐Ning WeiLFLiu Fang

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Cheng et al. (2021) studied this question.

synapsesocial.com/papers/6ab357303455ebf8ddeb1883https://doi.org/10.1111/ijfs.15122
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT1951 · 318,663 citations
  2. 2Structure and functional properties of rice protein–dextran conjugates prepared by the Maillard reaction2017 · 58 citations
  3. 3Protein Extraction from Heat‐stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme2003 · 60 citations