Effect of pH-shifting on the water holding capacity and gelation properties of mung bean protein isolate
Minsoo Jeong, Seong‐Jun Cho
Topics & Concepts
Mung beanChemistryWater holding capacityProtein isolateRheologyGlobular proteinChemical engineeringWater solubleAmino acid residueFood scienceCrystallographyOrganic chemistryBiochemistryMaterials sciencePeptide sequenceComposite materialGeneEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMeat and Animal Product Quality