articleTop 10% cited
Functional attributes of pea protein isolates prepared using different extraction methods and cultivars
Food Research International · 2014 · Vol. 76 · pp. 31–38
Andrea K. Stone(University of Saskatchewan)Anna Karalash(University of Saskatchewan)Robert T. Tyler(University of Saskatchewan)Thomas D. Warkentin(University of Saskatchewan)Michael T. Nickerson✉(University of Saskatchewan)
Proteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying ProcessesExtraction (chemistry)Isoelectric pointEmulsionSolubilityCultivarPea proteinChemistryChromatographySalt (chemistry)Food science
Funding
- Ministry of Agriculture - Saskatchewan
- Saskatchewan Pulse Growers
Citations
584
FWCI
7.32
field-weighted impact
References
50
Percentile
97%
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Citations per year
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References
Official Methods of Analysis of AOAC International
Medical Entomology and Zoology · 2006 · 10,720 citations
Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
Food Research International · 2011 · 817 citations
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
Food Research International · 2009 · 793 citations
Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil
Food Research International · 2009 · 619 citations
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