A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications

Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours

(2022) Burcu Guldiken et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application

(2022) Yanting Shen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Value addition of broken pulse proteins as emulsifying agents

(2022) Amal M. H. Abdel-Haleem et al.   Journal of Food Measurement and Characterization

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

(2022) Manu Pratap Gangola et al.   Foods

Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization

(2022) J.M. Ramos Diaz et al.   Innovative Food Science & Emerging Technologies

Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges

(2022) Marcin A. Kurek et al.   Foods

Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides

(2022) Yanting Shen et al.   FOOD CHEMISTRY

Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes

(2022) A. Cosson et al.   FOOD CHEMISTRY

In vitro gastro-small intestinal digestion of conventional and mildly processed pea protein ingredients

(2022) Andrea Rivera del Rio et al.   FOOD CHEMISTRY

Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis

(2022) Shan Hong et al.   Foods

Production of protein-rich pulse ingredients through dry fractionation: A review

(2021) Supun Fernando   LWT-FOOD SCIENCE AND TECHNOLOGY

Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

(2021) Nastasia Belc et al.   Applied Sciences-Basel

Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory

(2021) Serap Vatansever et al.   Processes

Nutritional and Technological Quality of High Protein Pasta

(2021) Maria Cristina Messia et al.   Foods

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

(2021) Konstantina Kyriakopoulou et al.   Foods

Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough

(2021) Qinhui Xing et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential of Preparing Meat Analogue by Functional Dry and Wet Pea (Pisum sativum) Protein Isolate

(2021) Hong-Guang Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of pulse protein ingredients and their application in plant-based milk alternatives

(2021) Martin Vogelsang-O’Dwyer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Beef flavor vegetable hamburger patties with high moisture meat analogs (HMMA) with pulse proteins‐peas, lentils, and faba beans

(2021) Taehoon Kim et al.   Food Science & Nutrition

Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

(2021) Verónica García Arteaga et al.   Foods

Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

(2021) Tatiana Bojňanská et al.   Foods

Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate

(2021) Yanting Shen et al.   FOOD HYDROCOLLOIDS

Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality

(2021) Andrea K. Stone et al.   FOOD RESEARCH INTERNATIONAL

Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins

(2021) Lionel Dumoulin et al.   Innovative Food Science & Emerging Technologies

Novel electromagnetic separation technology for the production of pea protein concentrate

(2021) Hong-Guang Zhu et al.   Innovative Food Science & Emerging Technologies

Enzyme pre‐milling treatments improved milling performance of chickpeas by targeting mechanisms of seed coat and cotyledon adhesion with various effects on dhal quality

(2021) Jennifer A. Wood et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Parallel comparison of functional and physicochemical properties of common pulse proteins

(2021) Xiao Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Electrostatic separation technology for obtaining plant protein concentrates: A review

(2021) Hong-Guang Zhu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Emulsifying properties of lentil protein preparations obtained by dry fractionation

(2021) Matthias Funke et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A mild hybrid liquid separation to obtain functional mungbean protein

(2021) Qiuhuizi Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of infrared (IR) heating parameters upon the hull adherence and cotyledon integrity of whole pigeon pea (Cajanus cajan L.) grain

(2021) Puneet Kumar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dry fractionation of lentils by air classification - Composition, interfacial properties and behavior in concentrated O/W emulsions

(2021) Matthias Funke et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties

(2021) Yanting Shen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Phenolic-Food Matrix Interactions on In Vitro Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste

(2021) Łukasz Sęczyk et al.   Antioxidants

Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity

(2021) Remco Kornet et al.   FOOD HYDROCOLLOIDS

Electrostatic devices related to pneumatic conveying of powders. A short literature review

(2020) Adoum Traoré Ndama et al.   PARTICULATE SCIENCE AND TECHNOLOGY

Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers

(2020) Natalia Soledad Argel et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

(2020) Martin Vogelsang-O’Dwyer et al.   Foods

Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals

(2020) Minwei Xu et al.   FOOD CHEMISTRY

Effect of hammer and pin milling on triboelectrostatic separation of legume flour

(2020) Michael Vitelli et al.   POWDER TECHNOLOGY

Optimization of the powder state to enhance the enrichment of functional mung bean protein concentrates obtained by dry separation

(2020) Hong-Guang Zhu et al.   POWDER TECHNOLOGY

Quality characterization of gluten free noodles enriched with chickpea protein isolate

(2020) Sajad Ahmad Sofi et al.   Food Bioscience

Optimization of athletic pasta formulation by D‐optimal mixture design

(2020) Leila Kamali Rousta et al.   Food Science & Nutrition

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

(2020) Tatiana Pintado et al.   Foods

Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye bran

(2020) Pia Silventoinen et al.   FOOD RESEARCH INTERNATIONAL

A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes

(2020) Qinhui Xing et al.   Innovative Food Science & Emerging Technologies

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

(2020) Davide De Angelis et al.   Foods

Less is more: Limited fractionation yields stronger gels for pea proteins

(2020) Remco Kornet et al.   FOOD HYDROCOLLOIDS

Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review

(2020) Kuldeep A. Rahate et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional Properties of Navy Bean (Phaseolus vulgaris) Protein Concentrates Obtained by Pneumatic Tribo-Electrostatic Separation

(2019) Solmaz Tabtabaei et al.   FOOD CHEMISTRY

Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins

(2019) Łukasz Sęczyk et al.   MOLECULES

Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation

(2019) Stephanie Jeske et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of air classification processing variables on yield, composition, and certain antinutrients of air‐classified fractions from field peas by response surface methodology

(2019) Ning Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions

(2019) Tomás Lafarga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of enzyme pretreatment on dehulling, cooking time and protein content of pigeon pea (variety BDN2)

(2019) M. N. Dabhi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of Particle Contact Number on Triboelectric Separation Selectivity

(2019) Johann Landauer et al.   Processes

Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions

(2019) Andrea Bresciani et al.   Foods

Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

(2019) Cornelis Kornet et al.   FOOD HYDROCOLLOIDS

Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation

(2019) Qinhui Xing et al.   Innovative Food Science & Emerging Technologies

Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary

(2019) Simha Sridharan et al.   FOOD HYDROCOLLOIDS

Triboelectric separation of a starch-protein mixture – Impact of electric field strength and flow rate

(2018) Johann Landauer et al.   ADVANCED POWDER TECHNOLOGY

The impact of newly produced protein and dietary fiber rich fractions of yellow pea ( Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets

(2018) Faraz Muneer et al.   FOOD RESEARCH INTERNATIONAL

Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses

(2018) Lan Shi et al.   FOOD RESEARCH INTERNATIONAL

Exergetic comparison of three different processing routes for yellow pea ( Pisum sativum ): Functionality as a driver in sustainable process design

(2018) Marlies Geerts et al.   JOURNAL OF CLEANER PRODUCTION

Effect of ultrasound treatment on dehulling efficiency of blackgram

(2018) C. K. Sunil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Protein enrichment of defatted soybean flour by fine milling and electrostatic separation

(2018) Qinhui Xing et al.   Innovative Food Science & Emerging Technologies

Dry fractionation of quinoa sweet varieties Atlas and Riobamba for sustainable production of protein and starch fractions

(2018) Mauricio Opazo-Navarrete et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Industrial scale preparation of pea flour fractions with enhanced nutritive composition by dry fractionation

(2018) Curtis Rempel et al.   FOOD CHEMISTRY

Mildly refined fractions of yellow peas show rich behaviour in thickened oil-in-water emulsions

(2017) Marlies E.J. Geerts et al.   Innovative Food Science & Emerging Technologies

Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

(2017) M. Opazo-Navarrete et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

(2017) María V. Ostermann-Porcel et al.   JOURNAL OF FOOD QUALITY

How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

(2017) Karima Laleg et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of protein enrichment during single- and multi-stage tribo-electrostatic bioseparation processes for dry fractionation of legume flour

(2017) Solmaz Tabtabaei et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

(2017) David Julian McClements et al.   Annual Review of Food Science and Technology

A Hybrid Dry and Aqueous Fractionation Method to Obtain Protein-Rich Fractions from Quinoa (Chenopodium quinoa Willd)

(2016) Geraldine Avila Ruiz et al.   Food and Bioprocess Technology

Physicochemical characterization of a navy bean (Phaseolus vulgaris) protein fraction produced using a solvent-free method

(2016) Mousa Jafari et al.   FOOD CHEMISTRY

Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil

(2016) Alberta N.A. Aryee et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study

(2016) Zhen Ma et al.   JOURNAL OF FOOD QUALITY

The effect of diverse treatments on biophysical characteristics of red kidney beans

(2016) Nafiseh Zamindar et al.   Legume Research

Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies

(2016) Camino M. Mancebo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and optimization of a triboelectrification bioseparation process for dry fractionation of legume flours

(2016) Solmaz Tabtabaei et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

(2015) Pascalle J. M. Pelgrom et al.   Food and Bioprocess Technology

Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature

(2015) Subhani M. Pathiratne et al.   FOOD RESEARCH INTERNATIONAL

Optimization of continuous hydrothermal treatment for improving the dehulling of black gram (Vigna mungo L)

(2015) J. Jerish Joyner et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Charging and separation behavior of gluten–starch mixtures assessed with a custom-built electrostatic separator

(2015) Jue Wang et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Dry fractionation for sustainable production of functional legume protein concentrates

(2015) M.A.I. Schutyser et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature

(2015) Valérie Greffeuille et al.   Food & Function

The potential of aqueous fractionation of lupin seeds for high-protein foods

(2014) J.A.M. Berghout et al.   FOOD CHEMISTRY

Analysis of electrostatic powder charging for fractionation of foods

(2014) Jue Wang et al.   Innovative Food Science & Emerging Technologies

Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation

(2014) Swati Sarabhai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits

(2014) Suresh Chandra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Preparation of functional lupine protein fractions by dry separation

(2014) Pascalle J.M. Pelgrom et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality

(2014) M. Jarpa-Parra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The environmental cost of protein food choices

(2014) Joan Sabaté et al.   PUBLIC HEALTH NUTRITION

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

(2014) Maira Rubi Segura-Campos et al.   Journal of Functional Foods

Use of Pulse Ingredients to Develop Healthier Baked Products

(2013) L. Malcolmson et al.   CEREAL FOODS WORLD

Dry fractionation for production of functional pea protein concentrates

(2013) Pascalle J.M. Pelgrom et al.   FOOD RESEARCH INTERNATIONAL

Microwave assisted dehulling of black gram (Vigna mungo L)

(2013) J. Jerish Joyner et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality

(2012) G. Sarwar Gilani et al.   BRITISH JOURNAL OF NUTRITION

Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes

(2011) Francine Zucco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes

(2011) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wet Fractionation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Seeds and Characterization of Protein, Starch and Fibre Fractions

(2010) Jorge C. Ruiz-Ruiz et al.   Food and Bioprocess Technology

Roll-Type Versus Free-Fall Electrostatic Separation of Tribocharged Plastic Particles

(2010) Amar Tilmatine et al.   IEEE TRANSACTIONS ON INDUSTRY APPLICATIONS

Evolution of porosity, shrinkage and density of pasta fortified with pea protein concentrate during drying

(2010) Samuel Mercier et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The potential of dry fractionation processes for sustainable plant protein production

(2010) M.A.I. Schutyser et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Moisture Content on Pitting and Milling Efficiency of Pigeon Pea Grain

(2009) Raj K. Goyal et al.   Food and Bioprocess Technology

Development of gluten-free cracker snacks using pulse flours and fractions

(2009) Jeeyup (Jay) Han et al.   FOOD RESEARCH INTERNATIONAL

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

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Chickpea protein isolates obtained by wet extraction as emulsifying agents

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

Precipitated silica as flow regulator

(2008) Anne-Kathrin Müller et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes

(2008) Yadahally N. Sreerama et al.   JOURNAL OF FOOD ENGINEERING

The effects of particle concentration and charge exchange on fly ash beneficiation with pneumatic triboelectrostatic separation

(2008) Federico Cangialosi et al.   SEPARATION AND PURIFICATION TECHNOLOGY