Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches

Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH

(2016) Geraldine Avila Ruiz et al.   Food Biophysics

Nutritional and anti-nutritional composition, and in vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods

(2016) Yixiang Xu et al.   Journal of Food Measurement and Characterization

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

(2015) Andrea K. Stone et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

(2014) Miroljub B. Barac et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinumL.)as affected by different cooking methods

(2013) Yixiang Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Preparation and functional properties of protein from heat-denatured soybean meal assisted by steam flash-explosion with dilute acid soaking

(2013) Yanpeng Zhang et al.   JOURNAL OF FOOD ENGINEERING

Functional properties and microstructure of cowpea cultivated in north-east Argentina

(2012) María V. Avanza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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.)

(2011) Thushan S Withana-Gamage et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins

(2010) Andrés Colombo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max)

(2010) Dipika Agrahar-Murugkar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Isolation and Characterization of Chickpea (Cicer arietinum L.) Seed Protein Fractions

(2009) Yu-Wei Chang et al.   Food and Bioprocess Technology

Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal Processing

(2009) Yolanda Aguilera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of high pressure treatment on thermal and rheological properties of lentil flour slurry

(2009) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical compositions, functional properties, and microstructure of defatted macadamia flours

(2008) Siwaporn Jitngarmkusol et al.   FOOD CHEMISTRY

Application of Fourier transform infrared spectroscopy to legume seed flour analysis

(2007) Marina Carbonaro et al.   FOOD CHEMISTRY

Thermal denaturation and gelation of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study

(2007) Chuan-He Tang   LWT-FOOD SCIENCE AND TECHNOLOGY