Extraction, physicochemical characteristics and functional properties of Mung bean protein

Food Hydrocolloids

Volumn 76, Issue , 2018, Pages 131-140

  Du, Mengxia ^a   Xie, Jianhua ^a,b   Gong, Bin ^a   Xu, Xin ^c   Tang, Wei ^a   Li, Xuan ^a   Li, Chang ^a   Xie, Mingyong ^a  

^a NANCHANG UNIVERSITY   (China)

^b PURDUE UNIVERSITY   (United States)

^c YANGZHOU UNIVERSITY   (China)

Author keywords

Albumin; Extraction; Functional properties; Properties; Protein; Vigna radiate

Indexed keywords

CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; EMULSIFICATION; EXTRACTION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; OILS AND FATS; PLANTS (BOTANY); SOLUBILITY; WATER ABSORPTION;

ALBUMIN; CHARACTERISTIC PROPERTIES; FUNCTIONAL PROPERTIES; MUNG-BEAN PROTEINS; OIL ABSORPTION CAPACITY; PHYSICOCHEMICAL CHARACTERISTICS; PROPERTY; PROTEIN ISOLATES; VIGNA RADIATE; WATER-HOLDING CAPACITY;

PROTEINS;

EID: 85009259830     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.01.003     Document Type: Article

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