Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations

Effect of starch and fibre on faba bean protein gel characteristics

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Identification and Quantification of Major Faba Bean Seed Proteins

(2020) Ahmed O. Warsame et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heat-induced gelation of plant globulins

(2019) Taco Nicolai et al.   Current Opinion in Food Science

Gelation of faba bean proteins - Effect of extraction method, pH and NaCl

(2019) Maud Langton et al.   FOOD HYDROCOLLOIDS

Heat-induced gelation of mixtures of micellar caseins and plant proteins in aqueous solution

(2018) Juliana V.C. Silva et al.   FOOD RESEARCH INTERNATIONAL

Thermal aggregation and gelation of soy globulin at neutral pH

(2016) Nannan Chen et al.   FOOD HYDROCOLLOIDS

Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels

(2015) Claire D. Munialo et al.   FOOD HYDROCOLLOIDS

Combined use of variable pressure scanning electron microscopy and confocal laser scanning microscopy best reveal microstructure of comminuted meat gels

(2015) Wenjie Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of SoybeanFrench Bean 7S Globulin Exhibits Excellent Properties

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