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

Functional analysis of mildly refined fractions from yellow pea

(2015) Pascalle J.M. Pelgrom et al.   FOOD HYDROCOLLOIDS

Dry fractionation for production of functional pea protein concentrates

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

Differences between easy- and difficult-to-mill chickpea (Cicer arietinumL.) genotypes. Part I: Broad chemical composition

(2013) Jennifer A Wood et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Protein efficiency per unit energy and per unit greenhouse gas emissions: Potential contribution of diet choices to climate change mitigation

(2011) Alejandro D. González et al.   FOOD POLICY

The potential of dry fractionation processes for sustainable plant protein production

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

Future protein supply

(2010) Harry Aiking   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Composition, molecular structure, properties, and modification of pulse starches: A review

(2009) R. Hoover et al.   FOOD RESEARCH INTERNATIONAL

Study to analyze the influence of sprouting of the wheat grain on the grinding process

(2009) Dariusz Dziki et al.   JOURNAL OF FOOD ENGINEERING