Agricultural and Food SciencesBiology

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

J. Boye, F. Zare, A. Pletch

2010.3.1FOOD RESEARCH INTERNATIONAL

DOI: 10.1016/j.foodres.2009.09.003

tlooto Summary

An overview of the characteristics of pulse proteins, current and emerging techniques for their fractionation, their major functional properties and opportunities for their use in various applications is provided.

Abstract

Abstract is not available.

Citation format

BOYE, J.; ZARE, F.; PLETCH, A. Pulse proteins: Processing, characterization, functional properties and applications in food and feed. FOOD RESEARCH INTERNATIONAL, 2010, 43: 414–431.