Publication | Closed Access

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

Food ColloidEngineeringHigh-pressure HomogenizationBiotechnologyProtein EngineeringFood EngineeringFood ProcessingProtein Phase SeparationPhaseolus Vulgaris L.BiophysicsBiomolecular EngineeringHealth Sciences