Impact of mung bean albumin-to-globulin ratio on the protein foaming properties: Explanation about protein physicochemical, molecular and interfacial properties

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Publication date: March 2026

Source: Food Hydrocolloids, Volume 172, Part 2

Author(s): Xuanyu He, Yangxuan Yang, Yuting Fan, Jiang Yi

​Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 2Author(s): Xuanyu He, Yangxuan Yang, Yuting Fan, Jiang Yi Read More

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