Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flour

Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals

(2020) Minwei Xu et al.   FOOD CHEMISTRY

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

(2019) Fengchao Zha et al.   FOOD CHEMISTRY

Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea

(2019) Minwei Xu et al.   FOOD CHEMISTRY

Identification of aroma compounds in pea protein UHT beverages

(2019) Mariana Trikusuma et al.   FOOD CHEMISTRY

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

(2018) Yang Lan et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of hammer-milled yellow split pea (pisum sativum l.)

(2018) Amber C. Kaiser et al.   CEREAL CHEMISTRY

Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography–mass spectrometry

(2018) Sehun Choi et al.   FOOD CHEMISTRY

HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours

(2018) Minwei Xu et al.   FOOD CHEMISTRY

Incorporation of dietary fibre-rich oyster mushroom ( Pleurotus sajor-caju ) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

(2017) Sze Han Ng et al.   FOOD CHEMISTRY

Laboratory-scale milling of whole-durum flour quality: effect of mill configuration and seed conditioning

(2017) Lingzhu Deng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins

(2016) Kun Wang et al.   FOOD CHEMISTRY

Faba bean flavour and technological property improvement by thermal pre-treatments

(2016) Zhong-qing Jiang 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

Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems

(2010) Pablo D. Ribotta et al.   STARCH-STARKE

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