Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties

Food Research International

Volumn 44, Issue 8, 2011, Pages 2497-2504

  Rui, Xin ^a,b   Boye, Joyce I ^a   Ribereau, Sabine ^a   Simpson, Benjamin K ^b   Prasher, Shiv O ^b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

DSC; Electrophoresis; FTIR; Phaseolus vulgaris; Protein isolates; RP HPLC

Indexed keywords

DSC; FTIR; PHASEOLUS VULGARIS; PROTEIN ISOLATES; RP-HPLC;

CHROMATOGRAPHIC ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; THERMODYNAMIC PROPERTIES;

PROTEINS;

PHASEOLUS VULGARIS; VACCINIUM MACROCARPON;

EID: 80051560567     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.01.008     Document Type: Article

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