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      Is Open Access

      Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties

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

          Asli Karaca, Michael D Nickerson, Nicholas Low (2011)
          Article 0 comments Cited 175 times – based on 0 reviews     Review now
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            Pea protein isolates: Structure, extraction, and functionality

            A. C. Y. Lam, A. Can Karaca, R. TYLER … (2016)
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              Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

              E Farnworth, J.I. Boye, S. Aksay … (2010)
              Article 0 comments Cited 146 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Innovative Food Science & Emerging Technologies
                Abbreviated Title: Innovative Food Science & Emerging Technologies
                Publisher: Elsevier BV
                ISSN (Print): 14668564
                Publication date Created: March 2024
                Publication date (Print): March 2024
                Volume: 92
                Page: 103571
                Article
                DOI: 10.1016/j.ifset.2024.103571
                SO-VID: e4af3f76-8cb9-4d04-861e-2fcc8f64c6d5
                Copyright © © 2024
                License:

                https://www.elsevier.com/tdm/userlicense/1.0/

                http://creativecommons.org/licenses/by/4.0/

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