Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality

Response Surface Methodology: Process and Product Optimization Using Designed Experiments

Richard F. Gunst, Raymond H. Myers, Douglas C. Montgomery · Technometrics · 1996 · 9.6K citations

Engineering, Industrial Engineering, Modeling Method +19

Complete amino acid analysis of proteins from a single hydrolysate.

Robert J. Simpson, M R Neuberger, T Y Liu · Journal of Biological Chemistry · 1976 · 988 citations · Full text

Protein Chemistry, Ion Exchange Column, Biochemistry +14

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

Joyce I. Boye, Salih Aksay, Samira Roufik et al. · Food Research International · 2009 · 783 citations

Functional Properties, Engineering, Environmental Engineering +10

Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study

Marina Carbonaro, P. Maselli, A. Nucara · Amino Acids · 2011 · 435 citations

Food Chemistry, Protein Chemistry, Fourier Transform +12

Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars

Maninder Kaur, Narpinder Singh · Food Chemistry · 2006 · 303 citations

Different Indian Chickpea, Protein Isolates, Poultry Disease +3