Comparative assessment of albumins from ten pulses: techno-functional properties and amino acid profiles for sustainable food applications
Pulse albumins, often recovered as by-products during pulse processing, have attracted increasing interest due to their favorable solubility and nutritional properties.
Authors
- Benjamin K. Simpson
- Chuang Zhang (ORCID: https://orcid.org/0000-0002-5502-5294)
- Xin Rui (ORCID: https://orcid.org/0000-0002-7242-3235)
- Yun Luo
- Yue Zhang
- Wei Li
Institutions
- Nanjing Agricultural University (CN)
- McGill University (CA)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-12-22
- DOI
- https://doi.org/10.1039/d5fb00720h
- Citations
- 1
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- National Natural Science Foundation of China
- Priority Academic Program Development of Jiangsu Higher Education Institutions
- Fundamental Research Funds for the Central Universities