Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins
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Title
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins
Authors
Keywords
High-pressure homogenization, Phaseolus vulgaris, L. protein, Soluble aggregates, Emulsifying properties
Journal
FOOD HYDROCOLLOIDS
Volume 119, Issue -, Pages 106835
Publisher
Elsevier BV
Online
2021-04-18
DOI
10.1016/j.foodhyd.2021.106835
References
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