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Food Chemistry, Protein Chemistry, Biochemistry +9

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Nutrition, Functional Properties, Food Composition +10

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Jiang Jiang, Jie Chen, Youling L. Xiong · Journal of Agricultural and Food Chemistry · 2009 · 557 citations

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Pea Protein, Engineering, Biochemistry +9

Extraction, physicochemical characteristics and functional properties of Mung bean protein

Mengxia Du, Jianhua Xie, Bin Gong et al. · Food Hydrocolloids · 2017 · 406 citations

Engineering, Biochemistry, Mung Bean Protein +7