Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality

Effect of processing on the in vitro and in vivo protein quality of red and green lentils ( Lens culinaris )

(2018) Matthew G. Nosworthy et al.   FOOD CHEMISTRY

Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions

(2017) Maja Primozic et al.   FOOD CHEMISTRY

Identification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activities

(2017) Patricia García-Mora et al.   FOOD CHEMISTRY

Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer

(2017) Marcela Jarpa-Parra et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours

(2017) Valeria Turfani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils

(2017) JuDong Yeo et al.   Journal of Functional Foods

Effect of processing conditions and in vitro protein digestion on bioactive potentials of commonly consumed legumes

(2017) Sahayog N. Jamdar et al.   Food Bioscience

Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams

(2016) M. Jarpa-Parra et al.   FOOD HYDROCOLLOIDS

Encapsulation of flaxseed oil within native and modified lentil protein-based microcapsules

(2016) Nicole A. Avramenko et al.   FOOD RESEARCH INTERNATIONAL

Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer

(2015) M. Jarpa-Parra et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas

(2015) Yolanda Brummer et al.   FOOD RESEARCH INTERNATIONAL

Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity

(2015) Patricia Morales et al.   Journal of Functional Foods

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

Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil

(2013) Asli Can Karaca et al.   FOOD CHEMISTRY

Proteins from land plants – Potential resources for human nutrition and food security

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interfacial and emulsifying properties of lentil protein isolate

(2012) M. Joshi et al.   FOOD CHEMISTRY

The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate

(2012) Nicole A. Avramenko et al.   FOOD RESEARCH INTERNATIONAL

Studies of the quality of cakes made with wheat-lentil composite flours

(2012) Esther de la Hera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives

(2012) Levent Yurdaer Aydemir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris)

(2012) Chockry Barbana et al.   Food & Function

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

(2011) M. Joshi et al.   FOOD CHEMISTRY

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition

(2010) Chockry Barbana et al.   FOOD CHEMISTRY

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

(2010) Zhen Ma et al.   FOOD RESEARCH INTERNATIONAL

Future protein supply

(2010) Harry Aiking   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

(2009) F. Roy et al.   FOOD RESEARCH INTERNATIONAL

Minor components of pulses and their potential impact on human health

(2009) Rocio Campos-Vega 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

Development of a nutritious acceptable snack bar using micronized flaked lentils

(2009) Donna Ryland 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

Studies on cake quality made of wheat–chickpea flour blends

(2007) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY