Functional properties of Grass pea protein concentrates prepared using various precipitation methods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03930-3.pdf
Reference36 articles.
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3. Aydemir LY, Yemenicioğlu A (2013) Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives. LWT Food Sci Technol 50:686–694. https://doi.org/10.1016/j.lwt.2012.07.023
4. Boye J, Aksay S, Roufik S, Ribéreau S, Mondor M, Farnworth E, Rajamohamed S (2010a) Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res Int 43:537–546. https://doi.org/10.1016/j.foodres.2009.07.021
5. Boye J, Zare F, Pletch A (2010b) Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Res Int 43:414–431. https://doi.org/10.1016/j.foodres.2009.09.003
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