Author:
ZHENG BAI-AN,MATSUMURA YASUKI,MORI TOMOHIKO
Cited by
15 articles.
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1. Pulse Globulins 11S and 7S: Origins, Purification Methods, and Techno-functional Properties;Journal of Agricultural and Food Chemistry;2023-02-01
2. Roles of four enzyme crosslinks on structural, thermal and gel properties of potato proteins;LWT;2020-04
3. Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats;Journal of Dairy Science;2019-02
4. Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels;Starch - Stärke;2017-02-17
5. Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of Soybean—French Bean 7S Globulin Exhibits Excellent Properties;Journal of Agricultural and Food Chemistry;2008-10-02