Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference33 articles.
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3. Thermal aggregation and gelation of soy globulin at neutral pH;Chen;Food Hydrocolloids,2016
4. Globular protein gelation—theory and experiment;Clark;Food Hydrocolloids,2001
5. Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain;Fernández-Quintela;Plant Foods for Human Nutrition,1997
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