Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Zhongjiang Wang
Structural and Functional Properties of Maillard Reaction Products of Protein Isolate (Mung Bean, Vigna Radiate (L.)) With Dextran
International Journal of Food Properties
Food Science
Related publications
Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna Radiate) Starch
Journal of Nutritional Health & Food Engineering
Biological Effect of Audible Sound Control on Mung Bean (Vigna Radiate) Sprout
BioMed Research International
Immunology
Molecular Biology
Biochemistry
Microbiology
Medicine
Genetics
The Effect of Soaking Condition on Mung Bean Vigna Radiata Towards Water Absorption and Mung Bean Extracted Crude Protein Content
Borneo Journal of Sciences and Technology
Protective Effects of Mung Bean ( Vigna Radiata L.) and Pea ( Pisum Sativum L.) Against High‐fat‐induced Oxidative Stress
Food Science and Nutrition
Food Science
Effect of the Maillard Reaction on Functional Properties of Chitosan.
Nippon Suisan Gakkaishi
Aquatic Science
Low Temperature-Induced Cytoplasmic Acidosis in Cultured Mung Bean (Vigna Radiata [L.] Wilczek) Cells
Plant Physiology
Plant Science
Genetics
Physiology
The Role of Phospholipids in Plasma Membrane ATPase Activity in Vigna Radiata L. (Mung Bean) Roots and Hypocotyls
Plant Physiology
Plant Science
Genetics
Physiology
Sensory Characteristics of Maillard Reaction Products From Chicken Protein Hydrolysates With Different Degrees of Hydrolysis
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Molecular Identification of Mung Bean Accessions ( Vigna Radiata L.) From Northeast China Using Capillary Electrophoresis With Fluorescence‐labeled SSR Markers
Food and Energy Security
Renewable Energy
Crop Science
Food Science
Forestry
Sustainability
Agronomy
the Environment
