Effects of Heat Treatment on the Structural and Functional Properties of Phaseolus vulgaris L. Protein
Chaoyang Li, Yachao Tian, Caihua Liu +2
Foods
Proteins in Food Systems
The paper presents the effect of heat treatment at 80 °C at different times (3, 5, 7, and 9 min) on the structural and functional properties of <i>Phaseolus vulgaris</i> L. protein (PVP, bean protein...
2023Academic literature28 citationsDOI