articleFood Research InternationalJun 30, 2011Closed access

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

ACAslı Can KaraçaNHNicholas H. LowMTMichael T. Nickerson

University of Saskatchewan

Indexed incrossref

Abstract

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Citation impact

834
total citations
FWCI
16.59
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100%
References
63
Citations per year

Authors

3

Topics & keywords

Topics
Keywords
  • Isoelectric point
  • Creaming
  • Chemistry
  • Extraction (chemistry)
  • Emulsion
  • Solubility
  • Legume
  • Chromatography
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