Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin

Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin

(2018) m. Karamać et al.   CZECH JOURNAL OF FOOD SCIENCES

Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

(2011) Guanli Zhao et al.   FOOD CHEMISTRY

Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins

(2011) Xinhong Dong et al.   Innovative Food Science & Emerging Technologies

Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu

(2011) Sladjana P. Stanojevic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

(2010) Lin Chen et al.   FOOD HYDROCOLLOIDS

Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates

(2010) Chockry Barbana et al.   FOOD RESEARCH INTERNATIONAL

Effect of enzymatic hydrolysis on the functional properties of foxtail millet (Setaria italica L.) proteins

(2010) Mohamed Tabita Kamara et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2010) Miroljub Barac et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

(2010) Trisha L. Pownall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems

(2010) Pablo D. Ribotta et al.   STARCH-STARKE

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

(2009) Urszula Szymanowska et al.   FOOD CHEMISTRY

Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut

(2009) Semiu Olalekan Ogunwolu et al.   FOOD CHEMISTRY

Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins

(2009) Iskender Arcan 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

Functional properties of hydrolysates fromPhaseolus lunatusseeds

(2008) David Betancur-Ancona et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate

(2007) Shou-Wei Yin et al.   FOOD CHEMISTRY