Interactions between plant‐based proteins (PP) and phenolic compounds (PC) occur
naturally in many food products. Recently, special attention has been paid to the fabrication …

Background Rice is a staple food and an important source of proteins in many regions
worldwide. Its protein component is generally regarded as hypoallergenic, and a number of …

Barley is the most commonly used grain in the brewing industry for the production of beer-
type beverages. This review will explore the extraction and application of proteins from …

Abstract Khao Dawk Mali 105 rice bran protein (RBP) was fractionated into albumin (12.5%),
globulin (13.9%), glutelin (70.8%) and prolamine (2.9%). The native and denatured RBP …

Microwave-assisted extraction (MAE) was applied for extracting rice bran protein with a
response surface methodology (RSM). The optimal condition was 1000 W of microwave …

Rice is a staple food and one of the most potent sources of protein among cereal grains.
Rice proteins have received considerable attention owing to their beneficial biological …

Hordein, the major storage protein of barley (Hordeum vulgare L.), was hydrolysed by three
selected proteases, including alcalase, flavourzyme and pepsin. The effects of protease type …

Rice by-products, generated through the milling processes, have recently been recognized
as a potential source of bioactive compounds, such as proteins, essential amino acids, and …

This research represents the first scientific publication reporting barley protein as a wall
material to encapsulate fish oil. Solid microcapsules were able to form in aqueous solution …

Hydrolysis of rice bran protein (RBP) using a physical-enzymatic combined method
(ultrasound-Alcalase) was carried out. The RBP was extracted using an ultrasound-aided …