Isolation and Characterization of Adzuki Bean (Vigna angularis cv Takara) Proteins
- 1 September 1988
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 53 (5), 1438-1443
- https://doi.org/10.1111/j.1365-2621.1988.tb09294.x
Abstract
No abstract availableKeywords
This publication has 33 references indexed in Scilit:
- Functional Properties of the Great Northern Bean (Phaseolus vulgarisL.) Proteins: Sorption, Buffer, Ultraviolet, Dielectric, and Adhesive PropertiesJournal of Food Science, 1981
- Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation PropertiesJournal of Food Science, 1981
- FUNCTIONING POTENTIAL OF SOY, COTTONSEED, AND PEANUT PROTEIN ISOLATES PRODUCED BY INDUSTRIAL MEMBRANE SYSTEMSJournal of Food Science, 1980
- Emulsifying properties of undenatured potato protein concentrateInternational Journal of Food Science & Technology, 1980
- Cowpea proteins. 1. Use of response surface methodology in predicting cowpea (Vigna unguiculata) protein extractabilityJournal of Agricultural and Food Chemistry, 1979
- SALT CONCENTRATION, pH, AND FLOUR CONCENTRATION EFFECTS ON NITROGEN SOLUBILITY AND EMULSIFYING PROPERTIES OF PEANUT FLOURJournal of Food Science, 1979
- FACTORS INFLUENCING THE COLOR OF COTTONSEED PROTEIN PRODUCTSJournal of Food Science, 1979
- Isolation and characterization of 7S protein-I of Phaseolus angularis (Adzuki bean).Agricultural and Biological Chemistry, 1979
- Solubility profile, intrinsic viscosity, and optical rotation studies of acid precipitated soy protein and of commercial soy isolateJournal of Agricultural and Food Chemistry, 1976
- Genetic improvement of plant proteinJournal of Agricultural and Food Chemistry, 1974