Among the wide range of plant-based protein sources, pulse proteins stand out for their
nutritional values and functional properties, together with sustainability. The global attention …

There is an increased interest, driven by environmental sustainability and food security
points of view, in seeking new protein sources as alternatives to replace animal proteins …

Red lentils (Lens culinaris) present an attractive raw material for meat mimics due to its red-
coloured proteins, abundance, high protein and low cost. However, data on its functional …

Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good
amount of proteins, minerals, vitamins, phytochemicals and fibres. Although it has been …

Response surface methodology was used to optimize alkaline extraction of protein from
lentil flour to maximize both protein content and yield. Solid/solvent ratio and pH were the …

Lentil protein isolate (LPI) extract was converted into powder by freeze drying, spray drying
and vacuum drying. Differences in particle size distribution, protein subunit composition and …

Lentil (Lens culinaris) is a high-protein crop with a promising potential as a plant-based
protein source for human nutrition. This study investigated nutritional and anti-nutritional …

Due to its high nutritional value and increasing consumption trends, plant-based proteins
were used in a variety of dietary products, either in their entirety or as partial substitutions …

High temperature during the reproductive stage limits the growth and development of lentil
(Lens culinaris Medikus). The reproductive and seed filling periods are the most sensitive to …

This research aims to shed light on the early stages of agricultural development in Northern
Africa through the analysis of the rich macro-botanical assemblages obtained from Ifri …