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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation

Danai CharoensukNational Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathum Thani, Thailand
,
Robert G. BrannanSchool of Applied Health Science and Wellness, Ohio University, E170 Grover Center, Athens, OH, USA
,
Wanlop ChanasattruNational Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathum Thani, ThailandCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-2308-9936
ORCID Icon &
Wilailuk ChaiyasitDivision of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
Pages 1633-1645 | Received 19 Apr 2018, Accepted 16 Jul 2018, Published online: 31 Jul 2018

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