ReviewMolecules (Basel, Switzerland)2023
Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Rice Protein-Fortified Gummy: The Physicochemical, Bioactive and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Rice Protein as an Alternative Ingredient for Sustainable Food Formulations: Nutritional Quality, Functional Properties, Health-promoting Potential, and Emerging Applications.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Effects of Extrusion Process Variables on the Physicochemical and Textural Properties of Isolated Rice Protein-Enhanced Low-Moisture Meat Analogs.Foods (Basel, Switzerland) · 2026Article
- Study on the Interaction Mechanism Between Linoleic Acid, Myristic Acid and Rice Protein by Spectroscopy.Foods (Basel, Switzerland) · 2026Article
- Influence of Alternative Protein Sources on the Physicochemical Properties and Sensory Evaluation of a Buffalo Whey-Based Cocoa Beverage.Journal of food science · 2026Article
- Substitution of Salt with Choline Chloride in Double-Layer Flatbreads: Impact on Technological Properties and Starch Digestibility.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Impacts of Single and Sequential Enzymatic Extraction on the Functional Properties of Khao Dawk Mali 105 Rice Bran Proteins at Two Maturity Stages.Foods (Basel, Switzerland) · 2026Article
- High-Value Transformation of Rice-Derived Bioactive Peptides for Multiscenario Applications: From AI-Aided Design to Molecular Modification.International journal of food science · 2026Review
- Plant Proteins as Alternative Natural Emulsifiers in Food Emulsions.Foods (Basel, Switzerland) · 2025Article
- Comparative study on starch and protein secondary structures in brown, red, and black rice influenced by microwave treatment.Food chemistry: X · 2025Article
- Enzymatic extraction improves functional and phytochemical attributes of rice protein from green and ripe grains.Food chemistry: X · 2025Article
- Protein-Dependent, pH-Selective Complexation in Tragacanth-Protein Systems: An Integrated FTIR-DLS-Rheology-Docking Study.International journal of molecular sciences · 2025Article
- Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities.Gels (Basel, Switzerland) · 2025Article
- Structural and techno-functional properties of pH-shifted protein isolates from unhatched hen eggs.Poultry science · 2025Article
- Hemp-Based Meat Analogs: An Updated Review on Extraction Technologies, Nutritional Excellence, Functional Innovation, and Sustainable Processing Technologies.Foods (Basel, Switzerland) · 2025Review
- A review on sustainable non-thermal approaches for pea protein: Pre-treatment, extraction, modification, and applications.Food chemistry: X · 2025Article
- From Gene to Plate: Molecular Insights into and Health Implications of Rice (International journal of molecular sciences · 2025Review
- Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin.Food chemistry: X · 2025Article
- Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry.Food chemistry: X · 2024Review
- Effect of Mild Alkali Treatment on the Structure and Physicochemical Properties of Normal and Waxy Rice Starches.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rice protein is a high-quality plant-based protein source that is gluten-free, with high biological value and low allergenicity. However, the low solubility of rice protein not only affects its functional properties such as emulsification, gelling, and water-holding capacity but also greatly limits its applications in the food industry. Therefore, it is crucial to modify and improve the solubility of rice protein. In summary, this article discusses the underlying causes of the low solubility of rice protein, including the presence of high contents of hydrophobic amino acid residues, disulfide bonds, and intermolecular hydrogen bonds. Additionally, it covers the shortcomings of traditional modification methods and the latest compound improvement methods, compares various modification methods, and puts forward the best sustainable, economical, and environmentally friendly method. Finally, this article lists the uses of modified rice protein in dairy, meat, and baked goods, providing a reference for the extensive application of rice protein in the food industry.
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Registered trials
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