Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation.
Gu Y, Xu R, Liu T, McClements DJ, Zhao X, Wu J, Zhao M, Zhao Q. Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation. Int J Biol Macromol. 2024 Jun; 270(Pt 2):132049.