Effects of Heat Treatment on the Structural and Functional Properties of <i>Phaseolus vulgaris</i> L. Protein
The paper presents the effect of heat treatment at 80 °C at different times (3, 5, 7, and 9 min) on the structural and functional properties of <i>Phaseolus vulgaris</i> L. protein (PVP, bean protein powder). Surface and structure properties of PVP after heat treatment were analyzed usin...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/15/2869 |