Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties

References

Page 1

	Year	Citations
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4 Ulrich K. Laemmli Nature Protein AssemblyNatural SciencesStructural ProteinsBacteriophageMolecular Biology	1970	251K
Official Methods of Analysis of Analytical Chemistry Quantitative MethodsEngineeringMeasurementOfficial MethodsAltmetric Attention Score	1980	59.5K
Short-Term Effects of Nose-Only Cigarette Smoke Exposure on Glutathione Redox Homeostasis, Cytochrome P450 1A1/2 and Respiratory Enzyme Activities in Mice Tissues Haider Raza, Annie John, Abderrahim Nemmar Cellular Physiology and Biochemistry	2013	47.3K
Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung David W. Cushman, H.S. Cheung Biochemical Pharmacology Pulmonary CirculationBiochemistryMedicineBioanalysisPhysiology	1971	2.6K
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, Food Research International Functional PropertiesEngineeringEnvironmental EngineeringBiochemical EngineeringBiotechnology	2009	783
Grain legumes—a boon to human nutrition Rudrapatnam N. Tharanathan, S. Mahadevamma Trends in Food Science & Technology NutritionEngineeringGrain Legumes—a BoonAgricultural EconomicsGrain Science	2003	732
Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study Khetan Shevkani, Narpinder Singh, Amritpal Kaur, Food Hydrocolloids Field Pea ProteinEngineeringBiochemistryNatural SciencesPlant Pathology	2014	688
Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars Maninder Kaur, Narpinder Singh Food Chemistry Food ChemistryFood PhysicThermal ProcessingFood QualityDifferent Chickpea	2004	451
Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes Baojun Xu, Shaohong Yuan, Sam K. C. Chang Journal of Food Science	2007	372
Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics He Liu, Xingfeng Xu, Sh.D. GUO LWT	2007	324

Page 1