Thermal aggregation and gelation of kidney bean (Phaseolus vulgaris L.) protein isolate at pH 2.0: Influence of ionic strength

2010 ◽  
Vol 24 (4) ◽  
pp. 266-274 ◽  
Author(s):  
Ye-Hui Zhang ◽  
Chuan-He Tang ◽  
Qi-Biao Wen ◽  
Xiao-Quan Yang ◽  
Lin Li ◽  
...  
Keyword(s):  
Ionic Strength ◽  
Phaseolus Vulgaris ◽  
Protein Isolate ◽  
Kidney Bean ◽  
Phaseolus Vulgaris L ◽  
Thermal Aggregation ◽  
L Protein

PEGylation of black kidney bean (Phaseolus vulgaris L.) protein isolate with potential functironal properties

2018 ◽  
Vol 164 ◽  
pp. 89-97 ◽  
Author(s):  
Qian He ◽  
Xianbao Sun ◽  
Shudong He ◽  
Tao Wang ◽  
Jinglong Zhao ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Protein Isolate ◽  
Kidney Bean ◽  
Phaseolus Vulgaris L ◽  
L Protein

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

2018 ◽  
Vol 25 ◽  
pp. 83-90 ◽  
Author(s):  
Yufei Yang ◽  
Qian He ◽  
Hanju Sun ◽  
Xiaodong Cao ◽  
Walid Elfalleh ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Protein Isolate ◽  
Kidney Bean ◽  
Phaseolus Vulgaris L ◽  
Gelling Properties
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