Concepedia

Protein structural properties, proteomics and flavor characterization analysis of rice during cooking

Donghao Zhang, Yanpei Cai, Fei Lao, Jihong Wu

Food Chemistry · 2024 · 19 citations · 47 references

DOI

Concepts

References

47

REGULATION OF FATTY ACID SYNTHESIS

John B. Ohlrogge, Jan G. Jaworski · Annual Review of Plant Physiology and Plant Molecular Biology · 1997 · 754 citations

, , +17

Ferulic Acid Release and 4-Vinylguaiacol Formation during Brewing and Fermentation:  Indications for Feruloyl Esterase Activity in<i>Saccharomyces cerevisiae</i>

Stefan Coghe, Koen Benoot, Filip Delvaux et al. · Journal of Agricultural and Food Chemistry · 2004 · 243 citations

, , +16

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

Jian Zhang, Dacheng Kang, Wangang Zhang et al. · Trends in Food Science & Technology · 2021 · 214 citations

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Rice grain protein composition influences instrumental measures of rice cooking and eating quality

Jeanette L. Balindong, Rachelle Ward, Lei Liu et al. · Journal of Cereal Science · 2017 · 167 citations

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Starch granule-associated proteins affect the physicochemical properties of rice starch

Qian Zhan, Xiaoting Ye, Yu Zhang et al. · Food Hydrocolloids · 2019 · 141 citations

, , +16