Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Legumin and vicilin act as gel-forming hydrocolloids contributing to network formation.
“while legumin and vicilin act as gel-forming hydrocolloids contributing to network formation”
From Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions (2027) · cites this paper as Chang et al., 2022
Cites
Gao, Z., Shen, P., Lan, Y., Cui, L., Ohm, J.-B., Chen, B., & Rao, J. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109045 · Cited by 374 · see citing works
Self-citationTanger, C., Engel, J., & Kulozik, U. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105949 · Cited by 280 · see citing works
Mession, J.-L., Sok, N., Assifaoui, A., & Saurel, R. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf303739n · Cited by 233 · see citing works
O'Kane, F. E., Happe, R. P., Vereijken, J. M., Gruppen, H., & van Boekel, M. A. J. S. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf035104i · Cited by 138 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Plant protein solubility: A challenge or insurmountable obstacle.
Gao, K., Rao, J., & Chen, B. (2024) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2023.103074 · Cited by 150 · see citing works
Self-citationFang, B., Chang, L., Ohm, J.-B., Chen, B., & Rao, J. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2022.135001 · Cited by 112 · see citing works
Self-citationFarrokhi, M., Brandão, T. R. S., Gonçalves, E. M., & Silva, C. L. M. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113096
- Authors
- Chang, L., Lan, Y., Bandillo, N., Ohm, J.-B., Chen, B., & Rao, J.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2022-02
- Volume
- 123
- Pages
- 107165
- ISSN
- 0268-005X
- Cited by
- 259
- References
- 4
- Language
- en
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- www.elsevier.com/open-access/userlicense/1.0/ (am, 213 d)
- doi.org/10.15223/policy-017 (stm-asf)
- doi.org/10.15223/policy-037 (stm-asf)
- doi.org/10.15223/policy-012 (stm-asf)
- doi.org/10.15223/policy-029 (stm-asf)
- doi.org/10.15223/policy-004 (stm-asf)
- Funders
- National Institute of Food and Agriculture (FAR0031123, ND1594)
- USDA ARS
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.
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