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

Elsevier

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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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Flow property of globulin from red bean (Phaseolus angularis)

By Meng G.-T.   Ma C.-Y.  

Food Research International, Vol. 34, Iss. 5, 2001-01 ,pp. : 401-407

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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 inactivation of tepary bean (Phaseolus acutifolius), soybean and lima bean protease inhibitors: effect of acidic and basic pH

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Food Chemistry, Vol. 78, Iss. 4, 2002-09 ,pp. : 419-423

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