Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder
Fatema Hossain Brishti, Shyan Yea Chay, Kharidah Muhammad, Mohammad Rashedi Ismail‐Fitry, Mohammad Zarei, S. Karthikeyan, Nazamid Saari
Topics & Concepts
RheologyVignaPea proteinEmulsionProtein isolateChemistryLegumeFood scienceParticle sizeChewinessSolubilityFreeze-dryingPlant proteinMaterials scienceChemical engineeringChromatographyComposite materialBiochemistryBotanyOrganic chemistryPhysical chemistryEngineeringBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties