articleTop 1% cited
Extraction, physicochemical characteristics and functional properties of Mung bean protein
Food Hydrocolloids · 2017 · Vol. 76 · pp. 131–140
Mengxia Du(Nanchang University)Jianhua Xie✉(Nanchang University)Bin Gong(Nanchang University)Xin Xu(Yangzhou University)Wei Tang(Nanchang University)Xuan Li(Nanchang University)Chang Li(Nanchang University)Mingyong Xie(Nanchang University)
Proteins in Food SystemsFood composition and propertiesPolysaccharides Composition and ApplicationsSolubilityChemistryExtraction (chemistry)NutraceuticalIngredientChromatographyFourier transform infrared spectroscopyFood scienceChemical engineeringOrganic chemistry
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References
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
Food Research International · 2009 · 1,475 citations
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
Food Research International · 2009 · 793 citations
Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids
Journal of the American Dietetic Association · 2002 · 5,932 citations
Spectrometric identification of organic compounds
Journal of Chemical Education · 1962 · 14,215 citations
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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