Less refined ingredients have lower environmental impact – A life cycle assessment of protein-rich ingredients from oil- and starch-bearing crops

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

Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

(2019) Cornelis Kornet et al.   FOOD HYDROCOLLOIDS

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

(2019) Simha Sridharan et al.   FOOD HYDROCOLLOIDS

Functional properties of mildly fractionated soy protein as influenced by the processing pH

(2019) Yu Peng et al.   JOURNAL OF FOOD ENGINEERING

Exergetic comparison of three different processing routes for yellow pea ( Pisum sativum ): Functionality as a driver in sustainable process design

(2018) Marlies Geerts et al.   JOURNAL OF CLEANER PRODUCTION

Toward Harmonizing Ecotoxicity Characterization in Life Cycle Impact Assessment

(2018) Peter Fantke et al.   ENVIRONMENTAL TOXICOLOGY AND CHEMISTRY

Understanding functional properties of mildly refined starch fractions of yellow pea

(2017) Marlies E.J. Geerts et al.   JOURNAL OF CEREAL SCIENCE

ReCiPe2016: a harmonised life cycle impact assessment method at midpoint and endpoint level

(2016) Mark A. J. Huijbregts et al.   INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT

Functional analysis of mildly refined fractions from yellow pea

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

Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds

(2015) J.A.M. Berghout 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 potential of aqueous fractionation of lupin seeds for high-protein foods

(2014) J.A.M. Berghout et al.   FOOD CHEMISTRY

Preparation of functional lupine protein fractions by dry separation

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

Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

(2011) Abayomi P. Adebiyi et al.   FOOD CHEMISTRY

Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles

(2010) Youna Hemery et al.   JOURNAL OF CEREAL SCIENCE

The potential of dry fractionation processes for sustainable plant protein production

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

Future protein supply

(2010) Harry Aiking   TRENDS IN FOOD SCIENCE & TECHNOLOGY