Author:
Chin Tak Gun Jeremy,Ruethers Thimo,Chan Bing Aleo,Lopata Andreas Ludwig,Du Juan
Funder
Agency for Science Technology and Research
Reference58 articles.
1. Heat induced gelation of pea (Pisum sativum) mixed globulins, Vicilin and Legumin;Bora;Journal of Food Science,1994
2. Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder;Brishti;Food research international,2020
3. Anti-allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non-gastrointestinal and gastrointestinal enzymes;Budseekoad;J food Biochem,2019
4. Modifying faba bean protein concentrate using dry heat to increase water holding capacity;Bühler;Foods,2020
5. Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties;Chang;Food Hydrocolloids,2022