Characteristics of sixteen mung bean cultivars and their protein isolates

International Journal of Food Science and Technology

Volumn 45, Issue 6, 2010, Pages 1205-1211

  Li, Wenhao ^a   Shu, Chang ^a   Yan, Shuqin ^a   Shen, Qun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Emulsifying activity index; Foam stability; Foaming capacity; Legumes; Mung bean; Nitrogen solubility index; Oil absorption capacity; Physicochemical properties; Proteins; Proximate analysis; Water absorption capacity

Indexed keywords

EMULSIFYING ACTIVITY INDICES; FOAM STABILITY; FOAMING CAPACITY; LEGUMES; MUNGBEANS; NITROGEN SOLUBILITY INDEX; OIL ABSORPTION CAPACITY; PHYSICOCHEMICAL PROPERTY; PROXIMATE ANALYSIS; WATER ABSORPTION CAPACITY;

CARBOHYDRATES; EMULSIFICATION; FOOD PROCESSING; MOISTURE; NITROGEN; PLANTS (BOTANY); PROTEINS; SOLUBILITY;

WATER ABSORPTION;

GLYCINE MAX; VIGNA RADIATA VAR. RADIATA;

EID: 77955564544     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02259.x     Document Type: Article

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