The Effect of High‐Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates

Drying method determines the structure and the solubility of microfluidized pea globulin aggregates

(2019) Bonastre Oliete et al.   FOOD RESEARCH INTERNATIONAL

Foam and emulsion properties of potato protein isolate and purified fractions

(2018) Jesper Malling Schmidt et al.   FOOD HYDROCOLLOIDS

Physicochemical and functional properties of high pressure-treated isolated pea protein

(2018) Dongfang Chao et al.   Innovative Food Science & Emerging Technologies

Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization

(2018) Bonastre Oliete et al.   Innovative Food Science & Emerging Technologies

Globular plant protein aggregates for stabilization of food foams and emulsions

(2017) Luca Amagliani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure

(2016) F. Peyrano et al.   Innovative Food Science & Emerging Technologies

Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin

(2016) Mohamed-Lazhar Chihi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein–hydrocolloids system

(2015) Nasir Mehmood Khan et al.   FOOD CHEMISTRY

Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation

(2015) Jean-Luc Mession et al.   FOOD HYDROCOLLOIDS

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

(2015) Andrea K. Stone et al.   FOOD RESEARCH INTERNATIONAL

Native-state pea albumin and globulin behavior upon transglutaminase treatment

(2015) Attaf Djoullah et al.   PROCESS BIOCHEMISTRY

The effect of vegetable protein modifications on the microencapsulation process

(2014) A. Nesterenko et al.   FOOD HYDROCOLLOIDS

Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations

(2013) Daniela Oboroceanu et al.   JOURNAL OF FOOD ENGINEERING

Microfluidization as a potential technique to modify surface properties of soy protein isolate

(2012) Lan Shen et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates

(2011) Ali R. Taherian et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization

(2011) Cheng-Mei Liu et al.   JOURNAL OF FOOD SCIENCE

New views on foams from protein solutions

(2010) P.A. Wierenga et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

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

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

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

(2009) Urszula Szymanowska et al.   FOOD CHEMISTRY

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

Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing

(2009) M. Dissanayake et al.   JOURNAL OF DAIRY SCIENCE

Production and functional properties of beef lung protein concentrates

(2009) Selmane Darine et al.   MEAT SCIENCE

Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment

(2008) Shou-Wei Yin et al.   FOOD CHEMISTRY

Role of surface area-to-volume ratio in protein adsorption at the air–water interface

(2007) Srinivasan Damodaran et al.   SURFACE SCIENCE