Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate

(2020) Zili Gao et al.   FOOD RESEARCH INTERNATIONAL

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

(2020) Cynthia El Youssef et al.   Foods

Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

(2020) Carmen Masiá et al.   Foods

Streptococcus thermophilus growth in soya milk: Sucrose consumption, nitrogen metabolism, soya protein hydrolysis and role of the cell-wall protease PrtS

(2020) Mylène Boulay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

(2019) Salma Ben-Harb et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Drying method determines the structure and the solubility of microfluidized pea globulin aggregates

(2019) Bonastre Oliete et al.   FOOD RESEARCH INTERNATIONAL

Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

(2019) Nesli Sozer et al.   Foods

Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation

(2019) Qinhui Xing et al.   Innovative Food Science & Emerging Technologies

Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates

(2019) Katharina Schlegel et al.   Foods

Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate

(2018) Burcu Çabuk et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

On the thermal behavior of protein isolated from different legumes investigated by DSC and TGA

(2018) Lucia Ricci et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Does lactic fermentation influence soy yogurt protein digestibility- A comparative study between soymilk and soy yogurt at different pH

(2018) Xin Rui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate

(2018) Yan Xu et al.   FOOD RESEARCH INTERNATIONAL

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

(2018) Marco Montemurro et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains

(2018) Xin Rui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1

(2018) Zuzana Matejčeková et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

(2018) Smith G. Nkhata et al.   Food Science & Nutrition

Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components

(2017) Xin Rui et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread

(2017) Dovile Klupsaite et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactivities of alternative protein sources and their potential health benefits

(2017) A. Pihlanto et al.   Food & Function

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

(2017) Michela Verni et al.   Frontiers in Microbiology

Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate

(2016) Pia Meinlschmidt et al.   FOOD CHEMISTRY

Pea protein isolates: Structure, extraction, and functionality

(2016) A. C. Y. Lam et al.   FOOD REVIEWS INTERNATIONAL

Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties

(2016) Manhal Yousseef et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria

(2015) Nemanja Stanisavljevic et al.   Archives of Biological Sciences

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

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

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

(2015) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

(2014) Elena Bartkiene et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

(2013) Han-Ni Liang et al.   FOOD HYDROCOLLOIDS

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

Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate

(2012) J.-L. Mession et al.   FOOD HYDROCOLLOIDS

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

Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Streptococcus thermophilus: The inulin effect

(2012) Ricardo Pinheiro de Souza Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Metabolism of Oligosaccharides and Starch in Lactobacilli: A Review

(2012) Michael G. Gänzle et al.   Frontiers in Microbiology

Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)

(2011) Sabrina Schindler et al.   FOOD CHEMISTRY

Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate

(2011) Yan Liu et al.   Innovative Food Science & Emerging Technologies

Pea Albumin 1 Subunit b (PA1b), a Promising Bioinsecticide of Plant Origin

(2011) Frédéric Gressent et al.   Toxins

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

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

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

Enzymatic hydrolysis of soybean protein using lactic acid bacteria

(2008) Laura Aguirre et al.   FOOD CHEMISTRY