Characteristics of emulsions stabilized by mung bean protein fractions: Protein aggregate behaviours and interface properties
Zhilian Huang, Tingting Li, Jiajia Zhao, Hao Zhang, Mingcong Fan, Yan Li, Haifeng Qian, Li Wang
Topics & Concepts
Mung beanAggregate (composite)ChemistryChemical engineeringProtein isolateInterface (matter)ChromatographyFood scienceMaterials scienceAdsorptionNanotechnologyOrganic chemistryEngineeringGibbs isothermProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties