Pulse proteins: Processing, characterization, functional properties and applications in food and feed

By J. Boye, F. Zare, A. Pletch. 2010

1,385 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/a046ad29e8aa91f1d92c0a48e58fed443cc0bd36

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Boom
2. Hyun‐Jung Chung
3. M. Schutyser
4. M. Martín-Cabrejas
5. Alberta N. A. Aryee
6. Satish Kumar
7. M. V. Vaz Patto
8. A. J. Goot

In Nutrition and Dietetics

1. Hyun‐Jung Chung
2. M. Schutyser
3. M. Martín-Cabrejas
4. Alberta N. A. Aryee
5. R. Boom
6. Satish Kumar
7. M. V. Vaz Patto
8. A. J. Goot

In Plant Science

1. R. Boom
2. M. V. Vaz Patto
3. A. J. Goot

Citations in the corpus

• Dry fractionation for sustainable production of functional legume protein concentrates (2015, background): “For most of the applications mentioned, 100% purity is not required, so these protein concentrates may indeed be applied (Boye et al., 2010).”
• The potential of dry fractionation processes for sustainable plant protein production (2011, background): “Dry fractionation techniques Milling and air classification (or elutriation) is the most commonly applied combination to produce protein and starch-enriched flours from high-starch containing crops (Boye et al., 2010; Letang et al., 2002).”
• TECHNO-FUNCTIONAL PROPERTIES OF PEA (Pisum sativum) PROTEIN ISOLATES- A REVIEW (2015, methodology): “Furthermore, protein level and protein composition of starting seed, processing method used for their production affect foaming properties of pea protein products (7, 8, 20, 57, 47, 55).”
• LEGUME: COMPOSITION, PROTEIN EXTRACTION AND FUNCTIONAL PROPERTIES. A REVIEW (2015, background): “Legume proteins can be produced using acid extraction or may also be directly extracted with water without the subsequent acid precipitation step [27].”
• Meat Analogues: Plant based alternatives to meat products- A review (2015, background): “Furthermore, animal proteins are scarce in many undeveloped countries and protein-energy malnutrition is among the most serious problems faced by the developing countries today (Boye et al. 2010).”
• Pea protein isolates: Structure, extraction, and functionality (2018, methodology): “Prolamins (soluble in dilute alcohol) and glutenins (soluble in dilute acid) also can be found in minor amounts.((6))”