Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

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

(2020) Martin Vogelsang-O’Dwyer et al.   Foods

High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties

(2019) Valerie L. Pietsch et al.   JOURNAL OF FOOD ENGINEERING

Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions

(2019) Andrea Bresciani et al.   Foods

Aqueous fractionation processes of soy protein for fibrous structure formation

(2018) Marlies E.J. Geerts et al.   Innovative Food Science & Emerging Technologies

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

Influence of iota carrageenan addition on the properties of soya protein meat analogues

(2018) Megala Palanisamy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Seed Storage Proteins of Faba Bean (Vicia faba L): Current Status and Prospects for Genetic Improvement

(2018) Ahmed O. Warsame et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

(2017) Valerie L. Pietsch et al.   JOURNAL OF FOOD ENGINEERING

Evaluating the environmental impacts of dietary recommendations

(2017) Paul Behrens et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

(2015) Khetan Shevkani et al.   FOOD HYDROCOLLOIDS

Dry fractionation for sustainable production of functional legume protein concentrates

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

Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates

(2013) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut

(2013) Tanaji G Kudre et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation

(2012) M.A. Giménez et al.   FOOD CHEMISTRY

Incorporation of pulse flours of different particle size in relation to pita bread quality

(2012) Yulia Borsuk et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Accumulation of  -Conglycinin in Soybean Cotyledon through the Formation of Disulfide Bonds between  '- and  -Subunits

(2012) H. Wadahama et al.   PLANT PHYSIOLOGY

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

(2011) Javier Vioque et al.   FOOD CHEMISTRY

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

(2010) M.A. Asgar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

(2010) Feng Liang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ecological services of faba bean

(2009) Ulrich Köpke et al.   FIELD CROPS RESEARCH

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

(2009) Maud Petitot et al.   FOOD RESEARCH INTERNATIONAL

Functional and Edible Uses of Soy Protein Products

(2008) Preeti Singh et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors

(2008) François Mariotti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality

(2008) Jennifer Ann Wood   JOURNAL OF CEREAL SCIENCE

Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea

(2007) S. Chillo et al.   JOURNAL OF FOOD ENGINEERING