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For: Aryee AN, Boye JI. Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil: Comparative Study. Journal of Food Processing and Preservation 2017;41:e12824. [DOI: 10.1111/jfpp.12824] [Cited by in Crossref: 21] [Cited by in F6Publishing: 9] [Article Influence: 3.5] [Reference Citation Analysis]
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4 Ma Z, Boye JI, Hu X. In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing. Food Research International 2017;92:64-78. [DOI: 10.1016/j.foodres.2016.12.012] [Cited by in Crossref: 20] [Cited by in F6Publishing: 14] [Article Influence: 4.0] [Reference Citation Analysis]
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6 Naiker TS, Baijnath H, Amonsou EO, Mellem JJ. The effect of soaking, steaming, and dehydration on the microstructure, physicochemical properties and in vitro starch digestibility of flour produced from Lablab purpureus (L.) Sweet (hyacinth bean). J Food Process Preserv 2020;44. [DOI: 10.1111/jfpp.14430] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
7 Alonso-miravalles L, Jeske S, Bez J, Detzel A, Busch M, Krueger M, Wriessnegger CL, O’mahony JA, Zannini E, Arendt EK. Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils. Eur Food Res Technol 2019;245:1855-69. [DOI: 10.1007/s00217-019-03296-y] [Cited by in Crossref: 10] [Cited by in F6Publishing: 3] [Article Influence: 3.3] [Reference Citation Analysis]
8 Naiker TS, Baijnath H, Amonsou EO, Mellem JJ. Effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from Lablab purpureus (L.) Sweet (hyacinth bean). J Food Process Preserv 2019;44. [DOI: 10.1111/jfpp.14334] [Cited by in Crossref: 1] [Article Influence: 0.3] [Reference Citation Analysis]
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11 Avelar Z, Vicente AA, Saraiva JA, Rodrigues RM. The role of emergent processing technologies in tailoring plant protein functionality: New insights. Trends in Food Science & Technology 2021;113:219-31. [DOI: 10.1016/j.tifs.2021.05.004] [Cited by in Crossref: 7] [Cited by in F6Publishing: 3] [Article Influence: 7.0] [Reference Citation Analysis]
12 Okolie CL, Akanbi TO, Mason B, Udenigwe CC, Aryee ANA. Influence of conventional and recent extraction technologies on physicochemical properties of bioactive macromolecules from natural sources: A review. Food Res Int 2019;116:827-39. [PMID: 30717014 DOI: 10.1016/j.foodres.2018.09.018] [Cited by in Crossref: 17] [Cited by in F6Publishing: 6] [Article Influence: 4.3] [Reference Citation Analysis]
13 Aryee A, Agyei D, Udenigwe C. Impact of processing on the chemistry and functionality of food proteins. Proteins in Food Processing. Elsevier; 2018. pp. 27-45. [DOI: 10.1016/b978-0-08-100722-8.00003-6] [Cited by in Crossref: 22] [Article Influence: 5.5] [Reference Citation Analysis]
14 Jeske S, Bez J, Arendt EK, Zannini E. Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation. Eur Food Res Technol 2019;245:1519-31. [DOI: 10.1007/s00217-019-03286-0] [Cited by in Crossref: 17] [Cited by in F6Publishing: 6] [Article Influence: 5.7] [Reference Citation Analysis]