Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions
Sha Lei, Youling L. Xiong
Topics & Concepts
VicilinLeguminPea proteinSativumPisumGlobulinChemistryField peaMung beanStorage proteinProtein isolateFood scienceChromatographyBiochemistryBotanyBiologyGeneImmunologyProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties