PEGylation may reduce allergenicity and improve gelling properties of protein isolate from black kidney bean (Phaseolus vulgaris L.)

PEGylation may reduce allergenicity and improve gelling properties of protein isolate from black kidney bean (Phaseolus vulgaris L.)

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 25, October 2018, Pages 83-90

Yufei Yang, Qian He, Hanju Sun, Xiaodong Cao, Walid Elfalleh, Zeyu Wu, Jinlong Zhao, Xianbao Sun, Yang Zhang, Shudong He,