Methods of Testing Protein Functionality

·1996·Springer eBooks

DOI 10.1007/978-1-4613-1219-2

Open this paper in CoChat — free account

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Integrity signals

Registry

Crossref · 10.1007/978-1-4613-1219-2

Cites

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
Karaca, A. C., Low, N., & Nickerson, M. (2011) · Food Research International · doi:10.1016/j.foodres.2011.06.012 · Cited by 871
Food protein functionality: A comprehensive approach
Foegeding, E. A., & Davis, J. P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.05.008 · Cited by 486
Physicochemical and textural properties of heat-induced pea protein isolate gels
Shand, P. J., Ya, H., Pietrasik, Z., & Wanasundara, P. K. J. P. D. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.06.060 · Cited by 443
Gelation properties of salt-extracted pea protein induced by heat treatment
Sun, X. D., & Arntfield, S. D. (2010) · Food Research International · doi:10.1016/j.foodres.2009.09.039 · Cited by 304
Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis
Lamsal, B. P., Jung, S., & Johnson, L. A. (2007) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2006.08.021 · Cited by 204
Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties
Feyzi, S., Milani, E., & Golimovahhed, Q. A. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.07.031 · Cited by 154
Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate
Sun, X. D., & Arntfield, S. D. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2010.07.063 · Cited by 117
Pea Protein and Starch: Functional Properties and Applications in Edible Films
Farshi, P., Mirmohammadali, S. N., Rajpurohit, B., Smith, J. S., & Li, Y. (2024) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2023.100927 · Cited by 78
Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound
Tomé Constantino, A. B., & Garcia-Rojas, E. E. (2020) · Journal of Cereal Science · doi:10.1016/j.jcs.2020.103076 · Cited by 73

Venue: Springer eBooks
Publisher: Springer US
Published: 1996
DOI: 10.1007/978-1-4613-1219-2
OpenAlex: W341516874
Cited by: 400
References: 0
FWCI: 16.08
Type: book
Language: en
Open access: closed

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review