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Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

Boye, J.I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., Rajamohamed, S.H.·2010·Food Research International
DOI 10.1016/j.foodres.2009.07.021
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Metadata

Authors
Boye, J. I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., & Rajamohamed, S. H.
Venue
Food Research International
Publisher
Elsevier BV
Published
2010-03
Volume
43
Issue
2
Pages
537-546
ISSN
0963-9969 (ISSN-L)
DOI
10.1016/j.foodres.2009.07.021
OpenAlex
W2061487908
Cited by
825
References
2
FWCI
19.79
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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CoChat. (2026). Citation check: Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. https://app.cochat.ai/papers/10.1016/j.foodres.2009.07.021
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Boye, J. I., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., & Rajamohamed, S. H. (2010). Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International. https://doi.org/10.1016/j.foodres.2009.07.021

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.