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

Donghao Zhang1, Yanpei Cai1, Fei Lao1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.

Food Chemistry
|November 24, 2024
PubMed

Keywords:
Eating qualityFlavorProteinRiceSteaming treatment

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