Structure modification, functionality and interfacial properties of kidney bean (Phaseolus vulgaris L.) protein concentrate as affected by post-extraction treatments-Reference-Cited by-同舟云学术

Structure modification, functionality and interfacial properties of kidney bean (Phaseolus vulgaris L.) protein concentrate as affected by post-extraction treatments

Published:2022-12 Issue: Volume:133 Page:108000
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Choe Uyory^ORCID,Chang Liuyi,Ohm Jae-Bom^ORCID,Chen Bingcan,Rao Jiajia^ORCID

Funder

Agricultural Research Service

United States Department of Agriculture Forest Service Pacific Northwest Region

Minnesota Department of Agriculture

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference58 articles.

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