A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties

Tang, Jian; Cui, Lulu; Zhang, Siqi; Wang, Li; Hou, Dianzhi; Zhou, Sumei

doi:10.1016/j.fbio.2023.103362

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Food Bioscience

2023

DOI: 10.1016/j.fbio.2023.103362

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A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties

Jian Tang,

Lulu Cui,

Siqi Zhang

et al.

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Cited by 3 publications

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A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties

Cited by 3 publications

References 60 publications

Purification, characterization of a plant esterase from red kidney bean and its feasibility for pesticide residue analysis in foods

Purification, characterization of a plant esterase from red kidney bean and its feasibility for pesticide residue analysis in foods

Germination as a strategy to improve the characteristics of flour and water-soluble extracts obtained from sunflower seed

Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk

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