Functionality and nutritional properties of yellow pea, green lentil, chickpea, and navy bean proteins extracted by different methods
Federica Higa, James D. House, Michael T. Nickerson
Topics & Concepts
Extraction (chemistry)Isoelectric pointSolubilityEmulsionFood sciencePea proteinChromatographyProtein purificationProtein qualityChemistryProtein isolateBiologyBotanyBiochemistryEnzymeOrganic chemistryProteins in Food SystemsPhytase and its ApplicationsFood composition and properties