Pea protein isolates: Structure, extraction, and functionality

Article Properties

Language

English
DOI (url)

10.1080/87559129.2016.1242135
Publication Date

2016/12/18
Journal

Food Reviews International
Indian UGC (Journal)
Refrences

95
Citations

451
A. C. Y. Lam Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
A. Can Karaca Aromsa A.S. GOSB Ihsan Dede Cad., Gebze, Turkey
R. T. Tyler Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
M. T. Nickerson Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada

Cite

Lam, A. C. Y., et al. “Pea Protein Isolates: Structure, Extraction, and Functionality”. Food Reviews International, vol. 34, no. 2, 2016, pp. 126-47, https://doi.org/10.1080/87559129.2016.1242135.

Lam, A. C. Y., Can Karaca, A., Tyler, R. T., & Nickerson, M. T. (2016). Pea protein isolates: Structure, extraction, and functionality. Food Reviews International, 34(2), 126-147. https://doi.org/10.1080/87559129.2016.1242135

Lam ACY, Can Karaca A, Tyler RT, Nickerson MT. Pea protein isolates: Structure, extraction, and functionality. Food Reviews International. 2016;34(2):126-47.

Journal Categories

Agriculture

Agriculture (General)

Technology

Chemical technology

Food processing and manufacture

Technology

Home economics

Nutrition

Foods and food supply

Refrences

Citations

Citations Analysis

Category	Category Repetition
Technology: Chemical technology: Food processing and manufacture	353
Agriculture: Agriculture (General)	344
Agriculture	338
Technology: Home economics: Nutrition. Foods and food supply	307
Science: Chemistry	167

The first research to cite this article was titled Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products and was published in 2018. The most recent citation comes from a 2024 study titled Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products . This article reached its peak citation in 2023 , with 138 citations.It has been cited in 109 different journals, 22% of which are open access. Among related journals, the Food Hydrocolloids cited this research the most, with 65 citations. The chart below illustrates the annual citation trends for this article.