Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications

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 on soy and pea proteins, however, has overlooked other pulses. This review has explored underutilized and under-researched pulses, lentils and mungbean, by considering their comparable protein contents but different protein composition to that of soy and pea proteins.