PEGylation may reduce allergenicity and improve gelling properties of protein isolate from black kidney bean (Phaseolus vulgaris L.)

Published 2018 View Full Article

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Title
PEGylation may reduce allergenicity and improve gelling properties of protein isolate from black kidney bean (Phaseolus vulgaris L.)
Authors
Keywords
-
Journal
Food Bioscience
Volume 25, Issue -, Pages 83-90
Publisher
Elsevier BV
Online
2018-08-11
DOI
10.1016/j.fbio.2018.08.005

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