How pea fractions with different protein composition and purity can substitute WPI in heat-set gels

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

(2021) Anouk Lie-Piang et al.   JOURNAL OF CLEANER PRODUCTION

Substitution of whey protein by pea protein is facilitated by specific fractionation routes

(2021) Remco Kornet et al.   FOOD HYDROCOLLOIDS

Effect of pH and mixing ratios on the synergistic enhancement of Bambara groundnut-whey protein gels

(2021) Claudine F. Diedericks et al.   FOOD HYDROCOLLOIDS

Selective Complex Coacervation of Pea Whey Proteins with Chitosan To Purify Main 2S Albumins

(2020) Shunuan Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

(2020) Hefei Zhao et al.   JOURNAL OF FOOD BIOCHEMISTRY

The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives

(2020) Jiao Ge et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Small and large oscillatory shear properties of concentrated proteins

(2020) F.K.G. Schreuders et al.   FOOD HYDROCOLLOIDS

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

(2020) Remco Kornet et al.   FOOD HYDROCOLLOIDS

Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition

(2019) Emma B.A. Hinderink et al.   FOOD HYDROCOLLOIDS

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

(2019) Cornelis Kornet et al.   FOOD HYDROCOLLOIDS

Rheological properties and microstructure of soy-whey protein

(2018) Thu H. McCann et al.   FOOD HYDROCOLLOIDS

Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH

(2018) William Nicholas Ainis et al.   FOOD HYDROCOLLOIDS

Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment

(2018) Attaf Djoullah et al.   FOOD HYDROCOLLOIDS

Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin

(2018) Mohamed–Lazhar Chihi et al.   FOOD HYDROCOLLOIDS

Critical evaluation of the functionality of soy protein isolates obtained from different raw materials

(2018) Sónia R. Monteiro et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Legume Protein Isolates for Stable Acidic Emulsions Prepared by Premix Membrane Emulsification

(2017) Yakoub Ladjal Ettoumi et al.   Food Biophysics

Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate

(2017) Manispuritha Yerramilli et al.   FOOD HYDROCOLLOIDS

Mildly refined fractions of yellow peas show rich behaviour in thickened oil-in-water emulsions

(2017) Marlies E.J. Geerts et al.   Innovative Food Science & Emerging Technologies

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

Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding

(2016) Jissy Jose et al.   FOOD HYDROCOLLOIDS

Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin

(2016) Mohamed-Lazhar Chihi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Concepts for further sustainable production of foods

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

Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation

(2015) Jean-Luc Mession et al.   FOOD HYDROCOLLOIDS

Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolate

(2015) Juan Ji 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

The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel

(2015) Setareh Ghorban Shiroodi et al.   JOURNAL OF DAIRY RESEARCH

Native-state pea albumin and globulin behavior upon transglutaminase treatment

(2015) Attaf Djoullah et al.   PROCESS BIOCHEMISTRY

Synergistic enhancement in the co-gelation of salt-soluble pea proteins and whey proteins

(2013) Douglas Wong et al.   FOOD CHEMISTRY

Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix

(2013) A. Grygorczyk et al.   FOOD HYDROCOLLOIDS

Flow Behavior of Mixed-Protein Incipient Gels

(2013) C.I. Onwulata et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Effects of Ionic Strength on the Enzymatic Hydrolysis of Diluted and Concentrated Whey Protein Isolate

(2012) Claire I. Butré et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combined effect of heat treatment and ionic strength on the functionality of whey proteins

(2012) R. Hussain et al.   JOURNAL OF DAIRY SCIENCE

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

(2010) Miroljub Barac et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.)

(2010) Sei Joon Park et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

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

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Effects of high pressure and temperature on the structural and rheological properties of sorghum starch

(2009) Katleen J.R. Vallons et al.   Innovative Food Science & Emerging Technologies

On secondary loops in LAOS via self-intersection of Lissajous–Bowditch curves

(2009) Randy H. Ewoldt et al.   RHEOLOGICA ACTA

Large amplitude oscillatory shear of pseudoplastic and elastoviscoplastic materials

(2009) Randy H. Ewoldt et al.   RHEOLOGICA ACTA

Kinetic and Thermodynamic Aspects of Cellular Thiol–Disulfide Redox Regulation

(2008) Kristine Steen Jensen et al.   ANTIOXIDANTS & REDOX SIGNALING

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

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

Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of SoybeanFrench Bean 7S Globulin Exhibits Excellent Properties

(2008) Aiko Kimura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY