Published in
Elsevier, Food Bioscience, (25), p. 83-90, 2018
DOI: 10.1016/j.fbio.2018.08.005
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PEGylation may reduce allergenicity and improve gelling properties of protein isolate from black kidney bean (Phaseolus vulgaris L.)
Journal article published in 2018 by
Yufei Yang,
Qian He,
Hanju Sun,
Xiaodong Cao,
Walid Elfalleh 
,
Zeyu Wu ,
Jinlong Zhao,
Xianbao Sun ,
Yang Zhang,
Shudong He
,
Zeyu Wu ,
Jinlong Zhao,
Xianbao Sun ,
Yang Zhang,
Shudong He
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