Copertina

Preparation and functional properties of rice bran globulin‐chitooligosaccharide‐quercetin‐resveratrol covalent complex

Fuente: Wiley Open Access

Salvato in:

Dettagli Bibliografici
Autori principali:	Fengjiao Zhang, Jinguang Liu, Victoria Anthony Uyanga, Caiyun Tang, Yanan Qu, Xu Qin, Yilun Chen, Yuqian Liu
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi

Preparation and characterization of microcrystalline cellulose from rice bran
di: Yanlan Liu, et al.
Pubblicazione: (2024)

Rice bran and rice bran oil production perspective in Bangladesh: a review
di: Bidhan Nath, et al.
Pubblicazione: (2024)

Combination of fermentation and enzymolysis enhances bioactive components and function of de‐oiled rice bran
di: Meixin Hou, et al.
Pubblicazione: (2024)

Effects of EGCG covalent modification on the antigenicity and functional properties of β ‐conglycinin
di: Meiyue Wang, et al.
Pubblicazione: (2026)

Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion‐filled gels based on lutein‐loaded rice bran oil body emulsion
di: Xiaoyu Li, et al.
Pubblicazione: (2024)

Characterization of structural and functional properties of soybean 11S globulin during renaturation after denaturation induced by changes in pH
di: Yang Yang, et al.
Pubblicazione: (2024)

Effect of ultrasonic‐assisted enzymatic extraction on proso millet bran protein: extraction rate, structural and functional properties
di: Mengqing Li, et al.
Pubblicazione: (2025)

A tailorable interfacial dual‐binding strategy using rosmarinic acid for the oxidative stabilization of rice bran oil bodies
di: Jia Hao, et al.
Pubblicazione: (2026)

Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran
di: Ying Mao, et al.
Pubblicazione: (2024)

Process optimization of meal replacement powder based on rice bran and Cyperus esculentus L. cake
di: Suxi Wu, et al.
Pubblicazione: (2025)

Fermentation of millet bran with Bacillus natto: enhancement of bioactivity levels and the bioactivity of bran extract
di: Shimei Zhang, et al.
Pubblicazione: (2024)

Preparation, stability and in vitro digestion of β ‐carotene‐loaded emulsions stabilized by succinylated rice glutelin
di: Songyu Wang, et al.
Pubblicazione: (2026)

Antibacterial properties of Moringa oleifera, Cynara scolymus and Allium fistulosum leaf extracts: molecular docking insights into quercetin's mechanism of action
di: Slimen Selmi, et al.
Pubblicazione: (2025)

Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines
di: Alessandra Luciano, et al.
Pubblicazione: (2024)

Fabrication of soy protein–polyphenol covalent complex nanoparticles with improved wettability to stabilize high‐oil‐phase curcumin emulsions
di: Jingjing Xu, et al.
Pubblicazione: (2024)

Modification of soluble dietary fiber from quinoa bran and investigation of its anticancer activity in vitro
di: Yunfei Ge, et al.
Pubblicazione: (2025)

Effect of glyceryl monopalmitate on the gelatinization, rheological and retrogradation properties of Japonica rice starch
di: Yuexi Yang, et al.
Pubblicazione: (2024)

Impact of calcium‐reinforcement on stability, bioavailability, and bioactivity of quercetin‐loaded zein/alginate‐pectin nanoparticles
di: Wan Li, et al.
Pubblicazione: (2024)

Neuroprotective effects of quercetin in animal models of neurodegenerative diseases: A systematic review and meta‐analysis
di: In Ho Cho, et al.
Pubblicazione: (2026)

Preparation of quinoa protein and its structural, physicochemical, and functional properties: the improving effect of high‐hydrostatic‐pressure pretreatment
di: Jing Wang, et al.
Pubblicazione: (2026)

Solid‐state fermentation of corn wet distiller grains and wheat bran with Trichoderma reesei and Candida utilis for improving feed value
di: Weiwei Fan, et al.
Pubblicazione: (2024)

Chlorogenic acid and quercetin alleviate food allergy responses through the PPAR ‐γ signaling pathway in mice
di: Songsong Jiang, et al.
Pubblicazione: (2025)

Stability of epigallocatechin gallate and quercetin co‐loaded water‐in‐oil‐in‐water double emulsion: effects of whey protein isolate–flaxseed gum conjugate
di: Jiawen Yan, et al.
Pubblicazione: (2026)

Comparative studies on physicochemical and structural properties of rice proteins
di: Wiriya Onsaard, et al.
Pubblicazione: (2025)

Effects of catechins, resveratrol, silymarin components and some of their conjugates on xanthine oxidase‐catalyzed xanthine and 6‐mercaptopurine oxidation
di: Tímea Bencsik, et al.
Pubblicazione: (2024)

Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans‐resveratrol in vine‐shoot ethanolic extracts
di: Antonio F Caputi, et al.
Pubblicazione: (2024)

Effects of separation method of rice starch granules on their properties and structure
di: Xinyu Wang, et al.
Pubblicazione: (2026)

Insight into the conformational changes and allergenic reactivity of coarse wheat bran induced by ozone treatment
di: Wenyan Zhu, et al.
Pubblicazione: (2024)

Ultrasound‐enhanced covalent reaction of gliadin: the inhibition of antigenicity and its potential mechanisms
di: Junrong Wang, et al.
Pubblicazione: (2024)

Germination time: impact on nutritional, thermal, and paste properties of red rice
di: Thauana Heberle, et al.
Pubblicazione: (2025)

Investigation of the effect of ethanol on the stability of black rice anthocyanin/cyclodextrin inclusion complexes in aqueous systems
di: Yue Wang, et al.
Pubblicazione: (2025)

Preparation, physicochemical characterization and functional properties of selenium nanoparticles stabilized by polysaccharides from the seeds of Plantago asiatica L
di: Huimei Wang, et al.
Pubblicazione: (2025)

Influence of production area and storage on starch digestibility and glycemic properties of rice flour
di: Chiemerie Famous Nwaeche, et al.
Pubblicazione: (2026)

Differences in physicochemical and functional properties of from‐concentrate and not‐from‐concentrate apple pomace: an investigation based on different drying methods
di: Mei Li, et al.
Pubblicazione: (2025)

Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread
di: Yuan‐yuan Wang, et al.
Pubblicazione: (2024)

A study on structural, functional properties and allergenicity of β‐lactoglobulin by malondialdehyde during milk processing
di: Xin Qu, et al.
Pubblicazione: (2025)

Physicochemical properties, micronutrient uptake and bioavailability of zinc‐fortified whole grain puffed rice
di: Sreyajit Saha, et al.
Pubblicazione: (2025)

Effect of partial substitution of complex phosphates with sodium bicarbonate on aggregation, conformation and gel properties of beef‐pork‐chicken complex myofibrillar proteins
di: Yajun Zhou, et al.
Pubblicazione: (2024)

Preparation, identification, and molecular docking of novel angiotensin‐converting enzyme inhibitory peptides derived from rice‐based distillers' spent cakes
di: Hanxing Su, et al.
Pubblicazione: (2024)

Study on crushing characteristics of brown rice with different spike positions
di: Ying Zhou, et al.
Pubblicazione: (2026)