Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation
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DOI: 10.1080/10942912.2018.1502200
Abstract: ABSTRACT The application of mung bean protein in foods is limited due to its poor functionality. Acylation with succinic anhydride could be used to improve the functionalities of protein. In this study, the influence of… read more here.
Keywords: protein; bean protein; anhydride protein; succinylation ... See more keywords