articleTop 1% cited
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
Food Research International · 2009 · Vol. 43(2) · pp. 537–546
Joyce I. Boye✉(Agriculture and Agri-Food Canada)Salih Aksay(Agriculture and Agri-Food Canada)Samira Roufik(Agriculture and Agri-Food Canada)Sabine Ribéreau(Agriculture and Agri-Food Canada)Martin Mondor(Agriculture and Agri-Food Canada)Edward R. Farnworth(Agriculture and Agri-Food Canada)Sahul H. Rajamohamed(Agriculture and Agri-Food Canada)
Proteins in Food SystemsFood composition and propertiesNanocomposite Films for Food PackagingDiafiltrationIsoelectric pointPea proteinUltrafiltration (renal)Extraction (chemistry)ChemistryChromatographyFood scienceMembraneBiochemistry
Funding
- Saskatchewan Pulse Growers
Citations
793
FWCI
18.51
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References
47
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100%
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References
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Journal of Food Science · 1981 · 456 citations
Emulsifying properties of proteins: evaluation of a turbidimetric technique
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A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
Analytical Biochemistry · 1976 · 225,297 citations
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
Analytical Biochemistry · 1976 · 209,807 citations
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