ArticleMembranes2021
Comparative Study of the Structural and Functional Properties of Membrane-Isolated and Isoelectric pH Precipitated Green Lentil Seed Protein Isolates.
Article in Membranes, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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Who cites it
6 citing papers in PubMed.
- Structural and functional properties ofFood production, processing and nutrition · 2026Article
- Structural, physicochemical, and functional properties of white and blue lupin vicilin and legumin fractions.Food chemistry: X · 2025Article
- Developing Protein-Enriched Wholegrain Bread With Different Plant Protein Isolates.Journal of food science · 2025Article
- Extraction, Modification, Biofunctionality, and Food Applications of ChickpeaFoods (Basel, Switzerland) · 2024Review
- Extraction, Isolation and Nutritional Quality of Coffee Protein.Foods (Basel, Switzerland) · 2022Article
- Physicochemical and Functional Properties of 2S, 7S, and 11S Enriched Hemp Seed Protein Fractions.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
The demand for isolated seed proteins continues to increase but functionality in food systems can be greatly dependent on the extraction method. In this work, we report the physicochemical and functional properties of lentil seed proteins isolated using various protocols. Lentil flour was defatted followed by protein extraction using isoelectric pH precipitation (ISO) as well as NaOH (MEM_NaOH) and NaCl (MEM_NaCl) extractions coupled with membrane ultrafiltration. The MEM_NaCl had significantly (
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