Cicer arietinum or chickpea is an important and highly nutritious pulse, a source of complex
carbohydrates, proteins, vitamins, and minerals, considered non-allergenic, and non-GMO …

Germination significantly increased the nutrient composition, total phenolic content, and
antioxidant activity of the chickpea flour cultivars studied (GNG-469 and GNG-1581). Protein …

This paper investigated the formation of a novel complex coacervate between gliadin (G)
and sodium alginate (SA) as well as its relationship with the encapsulation and controlled …

The effect of roasting on the physicochemical and functional properties of Algerian whole
lentil (Lens culinaris) flour was investigated. Whole milk absorption capacity and skim milk …

Enzyme-assisted extraction (EAE) is an environmentally friendly green processing
technique used to aid protein extraction from different plant sources. This is due to its mild …

The aim of this work was to extract soluble dietary fibre from orange by-product, by testing
four different green (non-contaminant, solvent free) extraction technologies: hot water (HW) …

Amaranth is an ancient grain that is high in gluten‐free protein and is a drought tolerant
crop. Due to growing consumer interest in nutrition and environment, there is a renewed …

The aim of this research was to recover fractions enriched in protein content, phenolic acids,
or feruloyl putrescines with in vitro anti-inflammatory activity from maize nixtamalization …

Chickpea flours are an interesting multifunctional ingredient for different food products. This
study investigated the potential of differently processed chickpea flours as alternative …

Present study aimed to obtain insight into the impact of microstructure on the thickening
potential of chickpea flours. Three different flour types (non-gelatinised open cell flour (NG …