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Effect of the double heating cycle on the thermal gelling properties of vicilin fractions from soy, mung bean, red bean and their mixture with soy glycinin

Eun‐Jung Lee, Geun-Pyo Hong

2022Food Hydrocolloids13 citationsDOI

Topics & Concepts

VicilinChemistrySoy proteinPea proteinRheometryDifferential scanning calorimetryChromatographyFood scienceStorage proteinBiochemistryPolymerOrganic chemistryThermodynamicsGenePhysicsProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes
Effect of the double heating cycle on the thermal gelling properties of vicilin fractions from soy, mung bean, red bean and their mixture with soy glycinin | Litcius