Value-added applications of pulse proteins for human foods

  • Chickpeas
  • Lentils
  • Peas
  • Value-Added

Lead Investigator(s)

Dr. Lingyun Chen

Lead Investigator(s) Institution

University of Alberta


To align pulse protein quality with product attributes demanded by end users and develop new food products enriched with pulse proteins in collaboration with food industry partners, focusing on pea, chickpea, and lentil as economically important crops for Western Canada.

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SPG Contribution


Project Status


Duration/Timeline of Project (Year to Year)

2015 - 2018


National Sciences and Engineering Research Council of Canada

Total Project Cost