Physicochemical characterization of a navy bean (Phaseolus vulgaris) protein fraction produced using a solvent-free method

Published 2016 View Full Article

Authors

Keywords

Navy bean, Electrostatic separation, Isoelectric precipitation, Phaseolus vulgaris, Protein isolate, Solvent-free fractionation, Physicochemical characterization

Journal

FOOD CHEMISTRY

Volume 208, Issue -, Pages 35-41

Publisher

Elsevier BV

Online

2016-03-31

DOI

10.1016/j.foodchem.2016.03.102

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