Effect of exogenous selenium on physicochemical, structural, functional, thermal, and gel rheological properties of mung bean (Vigna radiate L.) protein
Kexin Wang, Ruipu Zhang, Wen-Xuan Hu, Yueyi Dang, Mengdi Huang, Wang Na, Shuang‐kui Du, Xiaoli Gao
Topics & Concepts
VignaMung beanRheologySeleniumChemistryFood scienceBotanyMaterials scienceBiologyOrganic chemistryComposite materialProteins in Food SystemsSelenium in Biological SystemsPhytase and its Applications