Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation
Yue Gu, Rong Xu, Tongxun Liu, David Julian McClements, Xiujie Zhao, Jinjin Wu, Mouming Zhao, Qiangzhong Zhao
Topics & Concepts
StarchMung beanRheologyFood scienceDenaturation (fissile materials)MicrowaveChemistryChemical engineeringBiochemistryMaterials scienceNuclear chemistryComposite materialPhysicsQuantum mechanicsEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology