Extraction, physicochemical characteristics and functional properties of Mung bean protein-Reference-Cited by-同舟云学术

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Extraction, physicochemical characteristics and functional properties of Mung bean protein

Published:2018-03 Issue: Volume:76 Page:131-140
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Du Mengxia,Xie Jianhua^ORCID,Gong Bin,Xu Xin,Tang Wei,Li Xuan,Li Chang,Xie Mingyong

Funder

Program of the Science Funds of Educational Commission of Jiangxi Province, China

Outstanding Science and Technology Innovation Team Project in Jiangxi Province

Key Research Foundation of State Key Laboratory of Food Science and Technology, Nanchang University, China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference66 articles.

1. Extractability and functional properties of some legume proteins isolated by three different methods;Abdel-Aal;Journal of the Science of Food and Agriculture,1986

2. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours;Adebowale;Food Research International,2004

3. Rheometric non-isothermal gelatinization kinetics of mung bean starch slurry: Effect of salt and sugar – Part 1;Ahmed;Journal of Food Engineering,2012

4. Solubilized wheat protein isolate: Functional properties and potential food applications;Ahmedna;Journal of Agricultural and Food Chemistry,1999

5. Effect of extraction and isolation on physicochemical and functional properties of an underutilized seed protein: Gingerbread plum (Neocarya macrophylla);Amza;Food Research International,2011

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