Flow property of globulin from red bean (Phaseolus angularis)

Food Research International

Volumn 34, Issue 5, 2001, Pages 401-407

  Meng, G T ^a   Ma, C Y ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Flow property; Globulin; Phaseolus angularis (red bean); Viscosity model

Indexed keywords

CONCENTRATION (PARAMETERS); DISSOCIATION CONSTANT; FLOW KINETICS; GLOBULIN; HIGH TEMPERATURE; IONIC STRENGTH; MODEL; PLASTICITY; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN PROTEIN INTERACTION; SHEAR FLOW; SODIUM CHLORIDE; VISCOSITY;

PHASEOLUS ANGULARIS;

EID: 0035000640     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00184-8     Document Type: Article

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