The effect of enzymatic pretreatment of chickpea on functional properties and antioxidant activity of alkaline protein isolate

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 209.3K citations

Protein Chemistry, Biochemistry, Protein Folding +13

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 24.9K citations

Biochemistry, Medicine, Radical (Chemistry) +6

Functional properties of soy proteins

John Kinsella · Journal of the American Oil Chemists Society · 1979 · 1.3K citations

Food Colloid, Engineering, Functional Property +18

DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

T. Beveridge, S.J. Toma, S. Nakai · Journal of Food Science · 1974 · 825 citations

Food Chemistry, Protein Chemistry, Biochemistry +9

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