Subject
General Medicine,Food Science,Analytical Chemistry
Cited by
140 articles.
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1. The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2024-09
2. Effect of exogenous selenium on physicochemical, structural, functional, thermal, and gel rheological properties of mung bean (Vigna radiate L.) protein;Food Research International;2024-09
3. Insight into the Stabilization Mechanism of Succinylation Modification on Black Bean Protein Gels: Molecular Conformation, Microstructure, and Gel Properties;Journal of Agricultural and Food Chemistry;2024-07-08
4. Recent advances in mung bean protein: From structure, function to application;International Journal of Biological Macromolecules;2024-07
5. Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food applications;Food Chemistry;2024-06