articleTop 1% cited

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

Food Research International · 2011 · Vol. 44(9) · pp. 2742–2750

Aslı Can Karaça(University of Saskatchewan)Nicholas H. Low(University of Saskatchewan)Michael T. Nickerson✉(University of Saskatchewan)

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Proteins in Food Systems Food composition and properties Food Chemistry and Fat AnalysisIsoelectric pointCreamingChemistryExtraction (chemistry)EmulsionSolubilityLegumeChromatographyPea proteinPrecipitation

Funding

University of Saskatchewan
Ministry of Agriculture - Saskatchewan

Citations

817

FWCI

16.61

field-weighted impact

References

Percentile

99%

vs. same field & year

Citations per year

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References

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Journal of Food Science · 2005 · 773 citations

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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

Emulsifying properties of proteins: evaluation of a turbidimetric technique

Journal of Agricultural and Food Chemistry · 1978 · 2,386 citations

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

Food Research International · 2009 · 619 citations

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