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Air-water interfacial and foaming properties of various mung bean protein fractions: Effects of pH and salt concentration

Xuanyu He; Yuting Fan; Jiang Yi
Food Hydrocolloids · Vol. 174 · pp. 112429 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-05-01
Publication Year2026
Volume174
Pages112429
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112429
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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