There are a lot of non-dairy and vegan cheese alternatives on the market today. But while the tastes and textures of many of ...

A variety of proteins extracted from a single rice cultivar were shown to provide qualities needed for plant-based cheesemaking, including firm texture and meltability.

Using an industrial microwave can shorten the time needed to dry rice bound for beer-making from days to hours and may lend itself to other food uses of the staple grain, Arkansas Agricultural ...

Food scientists with the Arkansas Agricultural Experiment Station investigated proteins from three parts of a single rice ...

Analysis of the protein sources showed that rice bran contained the highest amount of albumin. In contrast, glutelin was higher in brown rice and kernel protein. The rice-based cheeses made from the ...

Researchers from the University of Oxford, Nanjing Agricultural University, and Institute of Genetics and Developmental Biology (Chinese Academy of Sciences) have finally identified the master ...