Characteristic peaks Desiccation Drying Emulsification Fabaceae Finite difference method Fourier transform infrared spectroscopy Functional properties Gelation Gelation temperature Morphological study Mung bean Oil absorption capacity Oils and fats Particle size Particle size analysis Physicochemical properties Pilot scale extraction Powders Protein characterization Protein solubility Proteins Rheological analysis Rheological property Secondary structures Solubility Sustainable food Vigna Water absorption desiccation