Fractionation by gel exclusion HPLC of proteins from acidic and alkaline extractions of Phaseolus beans
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference20 articles.
1. The characterization of proteins from Phaseolus beans;Alli,1977
2. Constitution of leguminous seeds: VIII. The microscopic structure of proteins isolated from Phaseolus beans;Alli;J. Sci. Food Agric.,1980
3. Constitution of leguminous seeds;Alli;J. Sci. Food Agric.,1981
4. Constitution of leguminous seeds;Alli;J. Sci. Food Agric.,1983
5. Estimation of molecular weights of proteins by Sephadex gel-filtration;Andrews;Biochem. J.,1964
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1. Comparison of Chemical and Bipolar-Membrane Electrochemical Acidification for Precipitation of Soybean Proteins;Journal of Agricultural and Food Chemistry;1998-04-25
2. In-vitro α-amylase inhibitor activity-phytate relationships in proteins from Phaseolus beans;Food Research International;1993-01
3. Thermal and surface active properties of citric acid-extracted and alkali-extracted proteins from Phaseolus beans;Journal of Agricultural and Food Chemistry;1993-01
4. Production and functional characteristics of protein concentrates;Journal of the American Oil Chemists' Society;1990-05
5. Fractionation of Extracts and Crystalline and Non-Crystalline Proteins from White Kidney Beans (Phaseolus vulgaris) by Ion-Exchange High-Performance Liquid Chromatography;Journal of Food Science;1990-05
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