articleTop 1% cited
Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study
Food Hydrocolloids · 2014 · Vol. 43 · pp. 679–689
Khetan Shevkani(Guru Nanak Dev University)Narpinder Singh✉(Guru Nanak Dev University)Amritpal Kaur(Guru Nanak Dev University)Jai Chand Rana(National Bureau of Plant Genetic Resources)
Proteins in Food SystemsFood Chemistry and Fat AnalysisPhytase and its ApplicationsThermal stabilityEmulsionDenaturation (fissile materials)Protein secondary structureRheologyPea proteinChemistryElectrophoresisPolyacrylamide gel electrophoresisCircular dichroism
Funding
- National Institute of Oceanography, India
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Colloids and Surfaces B Biointerfaces · 2010 · 424 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
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Journal of Agricultural and Food Chemistry · 1978 · 2,386 citations
Proteins from land plants – Potential resources for human nutrition and food security
Trends in Food Science & Technology · 2013 · 794 citations
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
Nature · 1970 · 251,243 citations
Functionality of oilseed protein products: A review
Food Research International · 2006 · 552 citations
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