Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme.

Autor: Zhai, Jinxing¹ (AUTHOR), Li, Xiaoxiao¹ (AUTHOR) xxiaoli@jiangnan.edu.cn, Svensson, Birte² (AUTHOR), Jin, Zhengyu^1,3,4,5 (AUTHOR), Bai, Yuxiang^1,3,4,5 (AUTHOR) xxiaoli@jiangnan.edu.cn

Publikováno v: Molecules. Apr2023, Vol. 28 Issue 8, p3522. 18p.

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Data on the preparation of chitosan-tripolyphosphate nanoparticles and its entrapment mechanism for egg white derived peptides.

Autor: Du Z; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Liu J; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Zhang T; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Yu Y; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Zhang Y; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Zhai J; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Huang H; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Wei S; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China., Ding L; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, People's Republic of China., Liu B; Jilin Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China.

Publikováno v: Data in brief [Data Brief] 2019 Nov 18; Vol. 28, pp. 104841. Date of Electronic Publication: 2019 Nov 18 (Print Publication: 2020).