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

Food Hydrocolloids 2026

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Authors: Xuanyu He, Yuting Fan, Jiang Yi

DOI: 10.1016/j.foodhyd.2026.112429

Cited by: 3

References: 49

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Surfactants and Colloidal Systems

References 49