Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars

By M. Kaur, Narpinder Singh. 2007

309 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/dd113a6633d80864af18e9bd057b75499d3b1aa1

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. Hyun‐Jung Chung
2. M. Martín-Cabrejas
3. Alberta N. A. Aryee
4. M. V. Vaz Patto
5. J. Boye
6. R. Amarowicz
7. C. Domoney

In Nutrition and Dietetics

1. Hyun‐Jung Chung
2. M. Martín-Cabrejas
3. Alberta N. A. Aryee
4. M. V. Vaz Patto
5. J. Boye
6. R. Amarowicz
7. C. Domoney

In Plant Science

1. M. V. Vaz Patto

Citations in the corpus

• Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, background): “Apart from their nutritional and health-benefitting properties, legume proteins are also of interest for the functionality they confer to foods (Kaur and Singh, 2007; Aguilera et al., 2009a; Boye et al., 2010d; Avramenko et al., 2013).”
• Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa (2016, unknown): “The presence of nonproteinaceous material in protein concentrate also contributes WHC (Kaur and Singh 2007).”