Fibrillization kinetics and rheological properties of panda bean (Vigna umbellata (Thunb.) Ohwi et Ohashi) protein isolate at pH 2.0
Jiao Ge, Cuixia Sun, Saiya Li, Nianxiang Deng, Yin Zhang, Yapeng Fang
Topics & Concepts
FibrilKineticsChemistryThioflavinCircular dichroismMonomerBiophysicsRheologyCrystallographyBiochemistryPolymerBiologyMaterials scienceOrganic chemistryPathologyComposite materialMedicineAlzheimer's diseaseDiseasePhysicsQuantum mechanicsProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis