Promising mung bean proteins and peptides: A comprehensive review of preparation technologies, biological activities, and their potential applications
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference79 articles.
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3. Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization;Ashraf;Ultrasonics Sonochemistry,2020
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1. The structural characteristics and physicochemical properties of mung bean protein hydrolysate of protamex induced by ultrasound;Journal of the Science of Food and Agriculture;2024-01-18
2. Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications;Journal of the Science of Food and Agriculture;2023-12-08
3. A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties;Food Bioscience;2023-12
4. Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior;Cereal Chemistry;2023-11-15
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