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Year Number of Results
1986 1
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1997 5
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1999 2
2000 4
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336 results

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Page 1
Rice bran-modified wheat gluten nanoparticles effectively stabilized pickering emulsion: An interfacial antioxidant inhibiting lipid oxidation.
Wang Z, Ma Y, Chen H, Deng Y, Wei Z, Zhang Y, Tang X, Li P, Zhao Z, Zhou P, Liu G, Zhang M. Wang Z, et al. Food Chem. 2022 Sep 1;387:132874. doi: 10.1016/j.foodchem.2022.132874. Epub 2022 Apr 4. Food Chem. 2022. PMID: 35427865
This study investigated the fabrication of Pickering emulsion stabilized by rice bran-modified wheat gluten nanoparticle (RGNP) and evaluated the effect of rice bran-modification on lipid oxidation of emulsified soybean oil, with native wheat gl …
This study investigated the fabrication of Pickering emulsion stabilized by rice bran-modified wheat gluten nanoparticl …
Stabilization of Rice Bran: A Review.
Yılmaz Tuncel N. Yılmaz Tuncel N. Foods. 2023 May 8;12(9):1924. doi: 10.3390/foods12091924. Foods. 2023. PMID: 37174460 Free PMC article. Review.
Hydrolytic rancidity is the main obstacle to using rice bran as food, and the enzyme inactivation process, which is termed stabilization, is the only way to prevent it. This study reviews the methods of stabilizing rice bran and other …
Hydrolytic rancidity is the main obstacle to using rice bran as food, and the enzyme inactivation process, which is termed …
Improvement effects of micronization on morphology, functional and nutritional attributes of stabilized rice bran.
Yin S, Liang T, Jiao S, Jing P. Yin S, et al. Food Res Int. 2022 Jul;157:111328. doi: 10.1016/j.foodres.2022.111328. Epub 2022 May 2. Food Res Int. 2022. PMID: 35761612
Micronization affects physicochemical and functional properties of materials and hence might improve the quality of rice bran, following stabilization treatments. The micronization effects of stabilized rice bran via extrusion or radio fr …
Micronization affects physicochemical and functional properties of materials and hence might improve the quality of rice bran, …
Phytosterols in rice bran and their health benefits.
Liu Z, Liu X, Ma Z, Guan T. Liu Z, et al. Front Nutr. 2023 Oct 12;10:1287405. doi: 10.3389/fnut.2023.1287405. eCollection 2023. Front Nutr. 2023. PMID: 37899831 Free PMC article. Review.
This review provides an overview of the advancements made in separating, purifying, and processing phytosterols in rice bran oil. The review also introduces techniques for assessing the stability of rice bran oil. ...Attaining a comprehensive un …
This review provides an overview of the advancements made in separating, purifying, and processing phytosterols in rice bran o …
The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread.
Espinales C, Cuesta A, Tapia J, Palacios-Ponce S, Peñas E, Martínez-Villaluenga C, Espinoza A, Cáceres PJ. Espinales C, et al. Foods. 2022 Oct 23;11(21):3328. doi: 10.3390/foods11213328. Foods. 2022. PMID: 36359940 Free PMC article.
Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary inclusion. ...The aim of this study was to evaluate the effects of substituting stabilized rice bran (SRB) for wheat flo …
Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary i …
Rice lipases: a conundrum in rice bran stabilization: a review on their impact and biotechnological interventions.
Bansal S, Sundararajan S, Shekhawat PK, Singh S, Soni P, Tripathy MK, Ram H. Bansal S, et al. Physiol Mol Biol Plants. 2023 Jul;29(7):985-1003. doi: 10.1007/s12298-023-01343-3. Epub 2023 Aug 23. Physiol Mol Biol Plants. 2023. PMID: 37649880 Review.
Rice bran is a valuable component of rice, containing many oil-soluble vitamins, minerals, and oil. ...The goal is to establish whether lipases are a major contributor to this issue and to develop rice varieties with improved bran stability …
Rice bran is a valuable component of rice, containing many oil-soluble vitamins, minerals, and oil. ...The goal is to e …
Analysis of the aroma volatile compounds in different stabilized rice bran during storage.
Li Y, Gao C, Wang Y, Fan M, Wang L, Qian H. Li Y, et al. Food Chem. 2023 Mar 30;405(Pt A):134753. doi: 10.1016/j.foodchem.2022.134753. Epub 2022 Oct 29. Food Chem. 2023. PMID: 36370560
E-nose, GC-MS and E-tongue were used to monitor the flavor and bitterness of different stabilized rice bran during accelerated storage, and the change of physicochemical properties in rice bran was determined. The rice bran flavor …
E-nose, GC-MS and E-tongue were used to monitor the flavor and bitterness of different stabilized rice bran during acce …
Extraction of structurally intact and well-stabilized rice bran oil bodies as natural pre-emulsified O/W emulsions and investigation of their rheological properties and components interaction.
Hao J, Wang Q, Li X, Xu D. Hao J, et al. Food Res Int. 2023 Feb;164:112457. doi: 10.1016/j.foodres.2023.112457. Epub 2023 Jan 4. Food Res Int. 2023. PMID: 36738012
This paper investigated the method of extracting structurally intact and stable rice bran OBs. Due to the adequate steric hindrance and electrostatic repulsion effects, rice bran OBs extracted by NaHCO(3) medium had smaller particle size, better physic …
This paper investigated the method of extracting structurally intact and stable rice bran OBs. Due to the adequate steric hind …
Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability.
Wang N, Wang D, Xing K, Han X, Gao S, Wang T, Yu D, Elfalleh W. Wang N, et al. Ultrason Sonochem. 2023 Oct;99:106577. doi: 10.1016/j.ultsonch.2023.106577. Epub 2023 Sep 2. Ultrason Sonochem. 2023. PMID: 37678064 Free PMC article.
Rice bran protein (RBP)-tannic acid (TA) complex was prepared and the RBP-TA emulsions were subjected to ultrasonic treatment with different powers. ...In addition, the POV and TBARS values of RBP-TA emulsions were 6.12 and 7.60 mmol/kg, respectively. The thermal, s …
Rice bran protein (RBP)-tannic acid (TA) complex was prepared and the RBP-TA emulsions were subjected to ultrasonic treatment …
Impact on the nutritional attributes of rice bran following various stabilization procedures.
Liu YQ, Strappe P, Zhou ZK, Blanchard C. Liu YQ, et al. Crit Rev Food Sci Nutr. 2019;59(15):2458-2466. doi: 10.1080/10408398.2018.1455638. Epub 2018 Apr 24. Crit Rev Food Sci Nutr. 2019. PMID: 29561644 Review.
Rice bran, a valuable byproduct of the rice milling process, has limitations in food industrial applications due to its instability during storage. This review summaries the methodology for stabilization and its impact on the nutritional properties of …
Rice bran, a valuable byproduct of the rice milling process, has limitations in food industrial applications due to its …
336 results