Legume Protein Ingredients: A Way Forward with Nutritional Quality, Fractionation Technologies & Sustainable Applications
- DOI
- 10.1007/s11130-026-01583-0
- Published
- 2026-11-05
- Container
- Plant Foods for Human Nutrition
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- supportingDOI registered: A matching record was returned by Crossref.
- supportingDOI resolves: A matching record was returned by Crossref.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- supportingMetadata completeness: All 6 scored descriptive metadata groups are present.
Cite this work
BibTeX
@article{allodium:10.1007/s11130-026-01583-0,
title = {Legume Protein Ingredients: A Way Forward with Nutritional Quality, Fractionation Technologies \& Sustainable Applications},
author = {Trishali Chauhan and Shweta Suri},
year = {2026},
journal = {Plant Foods for Human Nutrition},
doi = {10.1007/s11130-026-01583-0},
url = {https://doi.org/10.1007/s11130-026-01583-0}
}RIS
TY - JOUR TI - Legume Protein Ingredients: A Way Forward with Nutritional Quality, Fractionation Technologies & Sustainable Applications AU - Trishali Chauhan AU - Shweta Suri PY - 2026 JO - Plant Foods for Human Nutrition DO - 10.1007/s11130-026-01583-0 UR - https://doi.org/10.1007/s11130-026-01583-0 ER -
APA
Chauhan, T., & Suri, S. (2026). Legume Protein Ingredients: A Way Forward with Nutritional Quality, Fractionation Technologies & Sustainable Applications. Plant Foods for Human Nutrition. https://doi.org/10.1007/s11130-026-01583-0
Source records
- crossref · retrieved 2026-11-07T18:20:32.676Z