Structural changes induced by high pressure processing in Bambara bean proteins at different pH
Martin Alain Mune Mune, Nicoleta Stănciuc, Leontina Grigore‐Gurgu, Iuliana Aprodu, Daniela Borda
Topics & Concepts
VicilinChemistryHydrogen bondDissociation (chemistry)FluorescenceFluorescence spectroscopyIngredientFood scienceChromatographyBiochemistryStorage proteinMoleculeOrganic chemistryPhysicsQuantum mechanicsGeneProteins in Food SystemsMicrobial Inactivation MethodsMeat and Animal Product Quality