articleTop 1% cited
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
Food Research International · 2009 · Vol. 43(2) · pp. 414–431
Joyce I. Boye✉(Agriculture and Agri-Food Canada)Fatemeh Zare(McGill University)Alison Pletch(McGill University)
Proteins in Food SystemsPhytase and its ApplicationsFood composition and propertiesFood scienceLysineFunctional foodAmino acidChemistryFood productsBiotechnologyBiochemistryBiology
Citations
1,475
FWCI
30.38
field-weighted impact
References
172
Percentile
100%
vs. same field & year
Citations per year
Cited by
Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance
Foods · 2020 · 265 citations
Plant Proteins for Future Foods: A Roadmap
Foods · 2021 · 310 citations
Extraction, physicochemical characteristics and functional properties of Mung bean protein
Food Hydrocolloids · 2017 · 410 citations
The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
Food Hydrocolloids · 2015 · 532 citations
References
Grain legumes—a boon to human nutrition
Trends in Food Science & Technology · 2003 · 732 citations
Functional Properties of the Great Northern Bean ( <i>Phaseolus vulgaris</i> L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties
Journal of Food Science · 1981 · 456 citations
Flaxseed as a functional food source
Journal of the Science of Food and Agriculture · 2001 · 588 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.