Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins

Publication date: Available online 16 April 2021Source: Food HydrocolloidsAuthor(s): Zengwang Guo, Zhaoxian Huang, Yanan Guo, Bailiang Li, Wenhua Yu, Linyi Zhou, Lianzhou Jiang, Fei Teng, Zhongjiang Wang
Source: Food Hydrocolloids - Category: Food Science Source Type: research