Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

Characterisation of lipoxygenase from pea seeds (Pisum sativum var. Telephone L.)

(2009) Urszula Szymanowska et al.   FOOD CHEMISTRY

Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum)

(2009) Ning Wang et al.   FOOD CHEMISTRY

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

(2009) F. Roy et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativumL.) Seed Flours

(2009) Rotimi E. Aluko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of SoybeanFrench Bean 7S Globulin Exhibits Excellent Properties

(2008) Aiko Kimura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY