Value-added applications of pulse proteins for human foods
Lead Investigator(s)
Dr. Lingyun Chen
Lead Investigator(s) Institution
University of Alberta
Objective
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.
Processing
SPG Contribution
$149,500.00
Project Status
Active
Duration/Timeline of Project (Year to Year)
2015 - 2018
Co-funders
National Sciences and Engineering Research Council of Canada
Total Project Cost
$398,700.00