Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

By Matina Joshi, B. Adhikari, P. Aldred, J. Panozzo, S. Kasapis. 2011

239 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/44740a6dc24a4ad44950b847b15372b1226dd99d

How researchers see this paper

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In Food Science

1. D. McClements
2. C. Gumus
3. E. Decker
4. E. Dickinson
5. Jiajia Rao
6. S. Jafari
7. U. Klinkesorn
8. H. Feng

Citations in the corpus

• Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins (2017, methodology): “Information about the protein content of the plant protein concentrates was obtained using a modification of the method described by Joshi et al. (2011) [19].”