Effect of microwave irradiation on the functional properties, digestion behavior, and structural characteristics of protein isolate from black beans (Phaseolus vulgaris L.)

被引：0
|
作者：
Mali, Priti Sharad [1 ]
Kumar, Pradyuman [1 ]
机构：
[1] Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, Longowal,148106, India
来源：
Innovative Food Science and Emerging Technologies | 2024年 / 101卷
关键词：
Microwave irradiation;
D O I：
10.1016/j.ifset.2025.103951
中图分类号：
学科分类号：
摘要：
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