Synergistic effects of alkaline and heat treatments on structural and functional properties of mung bean protein isolate: improving physicochemical stability of plant-based emulsions
Kanokrat Limpisophon(Kasetsart University), Pattariga Hirunrattana(Kasetsart University), Xingfa Ma(Wageningen University & Research), Leonard M.C. Sagis(Wageningen University & Research), Athiya Nonthakaew(Kasetsart University)
Cited by 17
Related Papers
Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review
|Food Hydrocolloids|2021|117
Insights into rapid photodynamic inactivation mechanism of Staphylococcus aureus via rational design of multifunctional nitrogen-rich carbon-coated bismuth/cobalt nanoparticles
|Applied Catalysis B: Environmental|2018|90
Interfacial and foaming properties of soluble lupin protein isolates: Effect of pH
|Food Hydrocolloids|2024|38
Air-water interfacial and foaming properties of lupin protein-polysaccharide soluble complexes: Role of physicochemical properties, morphological characteristics, and flexibility
|Food Hydrocolloids|2025|26
Gelation properties of three common pulse proteins: Lentil, faba bean and chickpea
|Food Hydrocolloids|2025|25