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Cited by in F6Publishing
For: Nadeeshani H, Senevirathne N, Somaratne G, Bandara N. Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications. ACS Food Sci Technol 2022;2:722-737. [DOI: 10.1021/acsfoodscitech.1c00448] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
Number Citing Articles
1 Sadeghi R, Colle M, Smith B. Protein composition of pulses and their protein isolates from different sources and in different isolation pH values using a reverse phase high performance liquid chromatography method. Food Chem 2023;409:135278. [PMID: 36586270 DOI: 10.1016/j.foodchem.2022.135278] [Reference Citation Analysis]
2 Olatunde OO, Owolabi IO, Fadairo OS, Ghosal A, Coker OJ, Soladoye OP, Aluko RE, Bandara N. Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties. Food Bioprocess Technol 2022. [DOI: 10.1007/s11947-022-02971-5] [Reference Citation Analysis]
3 Hewage A, Olatunde OO, Nimalaratne C, Malalgoda M, Aluko RE, Bandara N. Novel Extraction technologies for developing plant protein ingredients with improved functionality. Trends in Food Science & Technology 2022;129:492-511. [DOI: 10.1016/j.tifs.2022.10.016] [Reference Citation Analysis]