Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Characterization of the FODMAP-profile in cereal-product ingredients

(2020) Lilit Ispiryan et al.   JOURNAL OF CEREAL SCIENCE

Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes

(2019) Sondos Njoumi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Controversies and reality of the FODMAP diet for patients with irritable bowel syndrome

(2019) Emma P Halmos et al.   JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY

Optimization and Validation of a HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-based Products

(2019) Lilit Ispiryan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein

(2019) Ewelina Eckert et al.   CEREAL CHEMISTRY

Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils

(2019) Loreto Alonso-Miravalles et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Rheological characterization of thermal gelation of cowpea protein isolates: Effect of processing conditions.

(2019) Felicitas Peyrano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Heat-induced gelation of plant globulins

(2019) Taco Nicolai et al.   Current Opinion in Food Science

Gelation of food protein-protein mixtures

(2019) Taco Nicolai   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin

(2019) Marcel Skejovic Joehnke et al.   FOOD RESEARCH INTERNATIONAL

Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage

(2019) Hamid Khazaei et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pulses and food security: Dietary protein, digestibility, bioactive and functional properties

(2019) Sílvia M.F. Bessada et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

In Vitro Digestibility of Rapeseed and Bovine Whey Protein Mixtures

(2018) Marcel Skejovic Joehnke et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Faba bean protein flour obtained by densification: A sustainable method to develop protein concentrates with food applications

(2018) Manuel Felix et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reducing food’s environmental impacts through producers and consumers

(2018) J. Poore et al.   SCIENCE

Structuring colloidal oat and faba bean protein particles via enzymatic modification

(2017) Outi Nivala et al.   FOOD CHEMISTRY

Composition and protein profile analysis of rice protein ingredients

(2017) Luca Amagliani et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

FODMAPs: food composition, defining cutoff values and international application

(2017) Jane Varney et al.   JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY

Effect of genotype and environment on the surface characteristics and functionality of air-classified faba bean protein concentrates

(2016) M. Martinez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)

(2016) Geraldine Avila Ruiz et al.   FOOD CHEMISTRY

Pea protein isolates: Structure, extraction, and functionality

(2016) A. C. Y. Lam et al.   FOOD REVIEWS INTERNATIONAL

Effect of genotype on the physicochemical and functional attributes of faba bean (Vicia faba L.) protein isolates

(2016) Ashish Singhal et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Faba bean flavour and technological property improvement by thermal pre-treatments

(2016) Zhong-qing Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Does a diet low in FODMAPs reduce symptoms associated with functional gastrointestinal disorders? A comprehensive systematic review and meta-analysis

(2015) Abigail Marsh et al.   EUROPEAN JOURNAL OF NUTRITION

Functional analysis of mildly refined fractions from yellow pea

(2015) Pascalle J.M. Pelgrom et al.   FOOD HYDROCOLLOIDS

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

(2015) Grace M. Kelly et al.   INTERNATIONAL DAIRY JOURNAL

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

(2015) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pre- and post-treatment enhance the protein enrichment from milling and air classification of legumes

(2015) Pascalle J.M. Pelgrom et al.   JOURNAL OF FOOD ENGINEERING

Rehydration characteristics of milk protein concentrate powders

(2015) Shane V. Crowley et al.   JOURNAL OF FOOD ENGINEERING

Dry fractionation for sustainable production of functional legume protein concentrates

(2015) M.A.I. Schutyser et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin

(2014) Stuart P. Johnston et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Preparation of functional lupine protein fractions by dry separation

(2014) Pascalle J.M. Pelgrom et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dry fractionation for production of functional pea protein concentrates

(2013) Pascalle J.M. Pelgrom et al.   FOOD RESEARCH INTERNATIONAL

Proteins from land plants – Potential resources for human nutrition and food security

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nutritional and functional properties of Vicia faba protein isolates and related fractions

(2011) Javier Vioque et al.   FOOD CHEMISTRY

Food protein functionality: A comprehensive approach

(2011) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)

(2011) Thushan S Withana-Gamage et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The potential of dry fractionation processes for sustainable plant protein production

(2010) M.A.I. Schutyser et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the nutritional value of air-classified protein and starch fractions of field pea and zero-tannin faba bean in grower pigs1

(2009) C. K. Gunawardena et al.   JOURNAL OF ANIMAL SCIENCE