ArticleUltrasonics sonochemistry2026
Extraction and characterization of protein fraction from whole chickpea (Cicer arietinum L.) flour through ultrasound assisted alkaline method.
Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Ultrasound-assisted alkaline extraction was applied to whole chickpea flour to optimize processing conditions and enhance the technological properties of plant protein. A Box-Behnken experimental design systematically evaluated the effects of solid-to-liquid ratio (1:05-1:15 g mL
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