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Pulses: an overview
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“In both products, protein synergy between Spirulina and pulse flours can improve lysine content, since the high lysine and folate levels in pulses make them particularly suitable for inclusion in composite flours with cereals [119].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [119]
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Citations
Cites
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Cited by
Sorted by citations
Modification of plant proteins for improved functionality: A review
Akharume, F., Aluko, R. E., & Adedeji, A. A. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12688 · Cited by 730
Pulse proteins: secondary structure, functionality and applications
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Metadata
- Authors
- Singh, N.
- Affiliations
- Guru Nanak Dev University (IN)
- Corresponding author
- Singh, Narpinder
- ORCID
- Singh, Narpinder
- Venue
- Journal of Food Science and Technology
- Published
- 2017-02-14
- Volume
- 54
- Issue
- 4
- Pages
- 853-857
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC5336460
- OpenAlex
- W2587854367
- Cited by
- 290
- References
- 41
- Citations by year
- 2026: 20 · 2025: 47 · 2024: 61 · 2023: 42 · 2022: 50 · 2021: 35 · 2020: 11 · 2019: 9 · 2018: 11 · 2017: 4
- FWCI
- 10.77
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Food Science and Technology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- pulses, Fabaceae
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