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- W2017019980 abstract "A protein fraction is prepared from broad bean protein isolate at pH 2 which forms gels in the acid pH range. The gels are fluid at high temperature and become strength when cooling. The gel strength increases with increasing pH, with increasing heat treatment, and with increasing protein concentration. Addition of calcium and dextrose sirup increases the gel strength whereas sucrose decreases it. The transparency of the gels decreases with increasing pH." @default.
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- W2017019980 title "Gelation of a broad bean (Vicia faba L. minor) protein fraction (prepared at pH 2) in dependence on some influencing factors" @default.
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- W2017019980 doi "https://doi.org/10.1002/food.19880320211" @default.
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