Thermal gelation of globulin from Phaseolus angularis (red bean)

By Meng G.-T.   Ma C.-Y.  

Food Research International, Vol. 35, Iss. 4, 2002-01 ,pp. : 377-385

Elsevier

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Raman spectroscopic study of globulin from Phaseolus angularis (red bean)

By Meng G.   Ma C.-Y.   Phillips D.L.  

Food Chemistry, Vol. 81, Iss. 3, 2003-06 ,pp. : 411-420

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Thermal properties of Phaseolus angularis (red bean) globulin

By Meng G.-T.   Ma C.-Y.  

Food Chemistry, Vol. 73, Iss. 4, 2001-06 ,pp. : 453-460

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Thermal aggregation of globulin from an indigenous Chinese legume, Phaseolus angularis (red bean)

By Meng G.-T.   Ching K.-M.   Ma C.-Y.  

Food Chemistry, Vol. 79, Iss. 1, 2002-10 ,pp. : 93-103

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Purification and acute toxicity of a lectin extracted from tepary bean (Phaseolus acutifolius)

By Reynoso-Camacho R.   Gonzalez de Meja E.   Loarca-Pina G.  

Food and Chemical Toxicology, Vol. 41, Iss. 1, 2003-01 ,pp. : 21-27

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