1. Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils;Alonso-Miravalles;European Food Research and Technology,2019
2. Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar;Atalar;Lebensmittel-Wissenschaft & Technologie,2020
3. Can protein functionalities be enhanced by high-pressure homogenization?–A study on functional properties of lupin proteins;Bader;Procedia Food Science,2011
4. Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin;Bai;Lebensmittel-Wissenschaft & Technologie,2022
5. In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris);Barbana;Food & Function,2013