Physicochemical and functional properties of red lentil protein isolates from three origins at different pH
Hui Lee, Yuyun Lu, Yuyu Zhang, Caili Fu, Dejian Huang
Topics & Concepts
Isoelectric pointChemistryVicilinLeguminFood scienceChromatographyBotanyBiochemistryBiologyStorage proteinEnzymeGeneProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides