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Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic

Solmaz Tabtabaei1, Dinara Konakbayeva1, Amin Reza Rajabzadeh2

  • 1Department of Chemical Engineering, Howard University, Washington, DC 20059, USA.

Food Chemistry
|February 7, 2019
PubMed

Keywords:
Dry fractionationEmulsifying and foaming propertiesNavy beanPhaseolus vulgarisProtein functional propertiesProtein purificationProtein solubilityTribo-electrostatic separation

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