{"id":"W2061487908","doi":"10.1016/j.foodres.2009.07.021","title":"Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques","year":2009,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":808,"is_retracted":false,"has_abstract":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Saskatchewan Pulse Growers","keywords":"Diafiltration; Isoelectric point; Pea protein; Ultrafiltration (renal); Extraction (chemistry); Chemistry; Chromatography; Food science; Membrane; Biochemistry; Microfiltration","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.1783978287484086,"score_gpt":0.3532994613042243,"score_spread":0.1749016325558157,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}