A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

(2020) Cátia Saldanha do Carmo et al.   JOURNAL OF FOOD ENGINEERING

Dry fractionation methods for plant protein, starch and fiber enrichment: A review

(2019) Andrew Assatory et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A comparative study of the functionality and protein quality of a variety of legume and cereal flours

(2019) Andrea K. Stone et al.   CEREAL CHEMISTRY

Seed Protein of Lentils: Current Status, Progress, and Food Applications

(2019) Khazaei et al.   Foods

Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary

(2019) Simha Sridharan et al.   FOOD HYDROCOLLOIDS

DRY biorefineries: Multiscale modeling studies and innovative processing

(2018) C. Mayer-Laigle et al.   Innovative Food Science & Emerging Technologies

Protein enrichment of defatted soybean flour by fine milling and electrostatic separation

(2018) Qinhui Xing et al.   Innovative Food Science & Emerging Technologies

Industrial scale preparation of pea flour fractions with enhanced nutritive composition by dry fractionation

(2018) Curtis Rempel et al.   FOOD CHEMISTRY

Lupine protein enrichment by milling and electrostatic separation

(2016) Jue Wang et al.   Innovative Food Science & Emerging Technologies

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

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

Arabinoxylans concentrates from wheat bran by electrostatic separation

(2015) Jue Wang et al.   JOURNAL OF FOOD ENGINEERING

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

Charging and separation behavior of gluten–starch mixtures assessed with a custom-built electrostatic separator

(2015) Jue Wang et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Dry fractionation for sustainable production of functional legume protein concentrates

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

Dry fractionation for production of functional pea protein concentrates

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

The potential of dry fractionation processes for sustainable plant protein production

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

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

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Composition, Molecular Structure, Properties, and In Vitro Digestibility of Starches from Newly Released Canadian Pulse Cultivars

(2008) Hyun-Jung Chung et al.   CEREAL CHEMISTRY

In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

(2008) Hyun-Jung Chung et al.   FOOD CHEMISTRY