Impact of pH on the physicochemical and rheological properties of mung bean (Vigna radiata L.) protein
Fen‐Fang Liu, Yingqiu Li, Chen‐Ying Wang, Xiangzhong Zhao, Yan Liang, Jinxing He, Haizhen Mo
Topics & Concepts
ChemistryShear thinningChromatographyEmulsionSodium dodecyl sulfateRheologyVignaCircular dichroismElectrophoresisSolubilityGel electrophoresisParticle sizeNuclear chemistryBiochemistryMaterials scienceOrganic chemistryBiologyPhysical chemistryComposite materialAgronomyProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis