Impact of pH on the physicochemical and rheological properties of mung bean (Vigna radiata L.) protein

Author:

Liu Fen-Fang,Li Ying-Qiu,Wang Chen-Ying,Zhao Xiang-Zhong,Liang Yan,He Jin-Xing,Mo Hai-Zhen

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference50 articles.

1. Extraction, physicochemical characteristics and functional properties of Mung bean protein;Du;Food Hydrocoll.,2017

2. Consumption of mung bean (Vigna radiata L.) attenuates obesity, ameliorates lipid metabolic disorders and modifies the gut microbiota composition in mice fed a high-fat diet;Hou;J. Funct. Foods,2019

3. Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate);Xie;Food Chem.,2019

4. Thermosonication-induced structural changes and solution properties of mung bean protein;Zhong;Ultrason. Sonochem.,2019

5. Vicilin-A major storage protein of mungbean exhibits antioxidative potential, antiproliferative effects and ACE inhibitory activity;Gupta;PLoS One,2018

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