Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)

Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system

(2009) W.G. Thushan Sanjeewa et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

Genotype and growing environment influence chickpea (Cicer arietinumL.) seed composition

(2009) Adams Frimpong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chickpea protein isolates obtained by wet extraction as emulsifying agents

(2009) Evdoxia M Papalamprou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction

(2007) Xiaoyan Zhao et al.   FOOD HYDROCOLLOIDS

Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl

(2007) Tao Zhang et al.   FOOD HYDROCOLLOIDS