articleFood Research InternationalJul 30, 2009Closed access

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

JIJoyce I. BoyeSASalih AksaySRSamira RoufikSRSabine RibéreauMMMartin Mondor

Agriculture and Agri-Food Canada

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Topics
Keywords
  • Diafiltration
  • Isoelectric point
  • Pea protein
  • Ultrafiltration (renal)
  • Extraction (chemistry)
  • Chemistry
  • Chromatography
  • Food science
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