Low pH-shifting treatment would improve functional...

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Food Chemistry 2020 / 6

Low pH-shifting treatment would improve functional properties of black turtle bean (Phaseolus vulgaris L.) protein isolate with immunoreactivity reduction

He, Shudong, Zhao, Jinlong, Cao, Xiaodong, Ye, Yongkang, Wu, Zeyu, Yue, Junyang, Yang, Liu, Jin, Risheng, Sun, Hanju
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127217
Date:
June, 2020
File:
PDF, 2.09 MB
2020
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