ArticleFood chemistry: X2025
Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Interfacial engineering of rice bran wax-lard oleogels by polyglycerol fatty acid esters: Polymerization degree-dependent modulation of β'-crystal networks and bread quality.Journal of the science of food and agriculture · 2026Article
- The Influence of the Ball Milling Process on the Structure and Functional Properties of Walnut Meal.Foods (Basel, Switzerland) · 2026Article
- Research note: Effects of different physical treatments on the solubilization of ovomucin.Poultry science · 2026Article
- Effect of Shear and pH on Heat-Induced Changes in Faba Bean Proteins.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
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Abstract
In this study, rice glutelin (RG) was pretreated using high-speed shear homogenization (HSSH) to enhance its functional characteristics and interfacial properties through structural modification. Its structure was characterized using techniques such as SDS-PAGE, FT-IR, SEM, interface analyzer, dynamic and electrophoretic light scattering. The results indicated that HSSH preserved the primary structure of RG but significantly affected its secondary structure. It increased the surface hydrophobicity and conformational flexibility, enhanced electrostatic repulsion, reduced the particle size, and produced a loose and porous microstructure. These alterations resulted in variations in the functional and interfacial properties of RG. After HSSH treatment at 12,000 rpm for 2 min, RG exhibited optimal improvements in solubility (5.56 %), WHC (6.00 g/g) and OHC (2.20 g/g), EAI (10.19 m
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