Combined effects of pH and thermal treatments on IgE-binding capacity and conformational structures of lectin from black kidney bean (Phaseolus vulgaris L.)

Publication date: Available online 1 June 2020Source: Food ChemistryAuthor(s): Xianbao Sun, Shudong He, Yongkang Ye, Xiaodong Cao, Haiyan Liu, Zeyu Wu, Junyang Yue, Risheng Jin, Hanju Sun
Source: Food Chemistry - Category: Food Science Source Type: research