Soluble phenolic compounds affect functional and rheological properties of black bean protein isolates
Author:
Affiliation:
1. Cereal Science Graduate Program Department of Plant Sciences North Dakota State University Fargo North Dakota USA
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10486
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1. Development of Food Ingredients from Navy Beans (Phaseolus vulgaris) by Roasting, Pin Milling, and Air Classification
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3. Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional properties
4. Functionality of egg white proteins as affected by high intensity ultrasound
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