Less is more: Limited fractionation yields stronger gels for pea proteins

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

(2019) Cornelis Kornet et al.   FOOD HYDROCOLLOIDS

Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds

(2019) Eleni Ntone et al.   FOOD HYDROCOLLOIDS

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

(2019) Simha Sridharan et al.   FOOD HYDROCOLLOIDS

Linear and nonlinear rheological behavior of native and debranched waxy rice starch gels

(2018) Suthsiri Precha-Atsawanan et al.   FOOD HYDROCOLLOIDS

Mechanism of the spontaneous formation of plant protein microcapsules in aqueous solution

(2018) Rémy Cochereau et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties

(2017) Gamze Yazar et al.   JOURNAL OF CEREAL SCIENCE

The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks)

(2017) Ozlem C. Duvarci et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Concepts for further sustainable production of foods

(2016) Atze Jan van der Goot et al.   JOURNAL OF FOOD ENGINEERING

Shear localisation in interfacial particle layers and its influence on Lissajous-plots

(2016) Fabian C. Birbaum et al.   RHEOLOGICA ACTA

Comparing functional properties of concentrated protein isolates with freeze-dried protein isolates from lupin seeds

(2015) J.A.M. Berghout et al.   FOOD HYDROCOLLOIDS

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

(2015) Andrea K. Stone et al.   FOOD RESEARCH INTERNATIONAL

Dry fractionation for sustainable production of functional legume protein concentrates

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

Thermal Denaturation of Pea Globulins (Pisum sativum L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation

(2013) Jean-Luc Mession et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

(2012) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates

(2011) Ali R. Taherian et al.   FOOD RESEARCH INTERNATIONAL

Linear and non-linear viscoelastic behaviors of crosslinked tapioca starch/polysaccharide systems

(2011) Asira Fuongfuchat et al.   JOURNAL OF FOOD ENGINEERING

Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate

(2010) Xiang Dong Sun et al.   FOOD CHEMISTRY

β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment

(2010) M.C. Puppo et al.   FOOD HYDROCOLLOIDS

Self-assembly of trehalose molecules on a lysozyme surface: the broken glass hypothesis

(2010) Maxim V. Fedorov et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Gelation properties of salt-extracted pea protein induced by heat treatment

(2009) Xiang Dong Sun et al.   FOOD RESEARCH INTERNATIONAL

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

(2008) E.M. Papalamprou et al.   FOOD HYDROCOLLOIDS

New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear

(2008) Randy H. Ewoldt et al.   JOURNAL OF RHEOLOGY