Effect of dual modification of sonication and γ-irradiation on physicochemical and functional properties of lentil ( Lens culinaris L.) starch
Influence of process (extrusion/thermo-compression, casting) and lentil protein content on physicochemical properties of starch films
In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars
Identification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activities
Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material
Lentil Biofortification
Wild Lentils
Lentil
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties
