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.

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 ...

By John LovettUniversity of Arkansas System Division of AgricultureFAYETTEVILLE, Ark. — For vegans and people who are allergic to dairy, nuts or ...

New research suggests rice milling byproducts could unlock protein-rich plant-based cheese while creating circular economy ...