Litcius/Paper detail

Low pH-shifting treatment would improve functional properties of black turtle bean (Phaseolus vulgaris L.) protein isolate with immunoreactivity reduction

Shudong He, Jinlong Zhao, Xiaodong Cao, Yongkang Ye, Zeyu Wu, Junyang Yue, Liu Yang, Risheng Jin, Hanju Sun

2020Food Chemistry81 citationsDOI

Topics & Concepts

PhaseolusChemistryFood scienceIncubationProtein isolateSolubilityDigestion (alchemy)In vitroChromatographyBiochemistryBotanyBiologyOrganic chemistryProteins in Food SystemsMeat and Animal Product QualityPhytase and its Applications
Low pH-shifting treatment would improve functional properties of black turtle bean (Phaseolus vulgaris L.) protein isolate with immunoreactivity reduction | Litcius