Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties

S. Feyzi; E. Milani; Q.A. Golimovahhed

doi:10.1016/j.foodhyd.2017.07.031

Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties

S. Feyzi
, E. Milani
, Q.A. Golimovahhed

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

136 Scopus citations

Original language	English
Journal	Food Hydrocolloids
DOIs	https://doi.org/10.1016/j.foodhyd.2017.07.031
State	Published - 2018

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10.1016/j.foodhyd.2017.07.031

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title = "Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties",

author = "S. Feyzi and E. Milani and Q.A. Golimovahhed",

year = "2018",

doi = "10.1016/j.foodhyd.2017.07.031",

language = "English",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

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TY - JOUR

T1 - Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties

AU - Feyzi, S.

AU - Milani, E.

AU - Golimovahhed, Q.A.

PY - 2018

Y1 - 2018

UR - https://www.scopus.com/pages/publications/85027583704

U2 - 10.1016/j.foodhyd.2017.07.031

DO - 10.1016/j.foodhyd.2017.07.031

M3 - Article

SN - 0268-005X

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties

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