Physicochemical properties and gelling behaviour of Bambara groundnut protein isolates and protein-enriched fractions

Legacy of the International Year of Pulses

(2019) Teodardo Calles et al.   Environmental Earth Sciences

Extraction, gelation and microstructure of Bambara groundnut vicilins

(2019) Claudine F. Diedericks et al.   FOOD HYDROCOLLOIDS

Dry fractionation of quinoa sweet varieties Atlas and Riobamba for sustainable production of protein and starch fractions

(2018) Mauricio Opazo-Navarrete et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Fractionation pH of bambara groundnut (Vigna subterranea) protein impacts the degree of complexation with gum arabic

(2018) Nyasha M. Busu et al.   FOOD HYDROCOLLOIDS

Relation between gel stiffness and water holding for coarse and fine-stranded protein gels

(2016) V. Urbonaite et al.   FOOD HYDROCOLLOIDS

The effect of pH on the gelling behaviour of canola and soy protein isolates

(2016) Jae Hee J. Kim et al.   FOOD RESEARCH INTERNATIONAL

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security

(2016) Juliet Mubaiwa et al.   FOOD REVIEWS INTERNATIONAL

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

(2015) Pascalle J. M. Pelgrom et al.   Food and Bioprocess Technology

Functional analysis of mildly refined fractions from yellow pea

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

Influence of extraction methods on functional properties of protein concentrates prepared from South African bambara groundnut landraces

(2015) Abimbola K. Arise et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Dry fractionation for sustainable production of functional legume protein concentrates

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

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)

(2014) Kuaté Giscard Kaptso 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

Comparative study on ambient and cryogenic grinding of fenugreek and black pepper seeds using rotor, ball, hammer and Pin mill

(2014) Murlidhar Meghwal et al.   POWDER TECHNOLOGY

Dry fractionation for production of functional pea protein concentrates

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

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

Protein Isolates from Bambara Groundnut (Voandzeia SubterraneanL.): Chemical Characterization and Functional Properties

(2010) Yemisi A. Adebowale et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

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

Thermal aggregation and gelation of kidney bean (Phaseolus vulgaris L.) protein isolate at pH 2.0: Influence of ionic strength

(2009) Ye-Hui Zhang et al.   FOOD HYDROCOLLOIDS

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

Investigation of molecular weight distribution of LBG galactomannan for flours prepared from individual seeds, mixtures, and commercial samples

(2007) Michael A. Pollard et al.   FOOD HYDROCOLLOIDS