Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Effect of debittering and solid‐state fermentation processes on the nutritional content of lupine ( Lupinus mutabilis Sweet)

(2020) Elena Villacrés et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enhancing the Usability of Pea Protein Isolate in Food Applications through Modifying Its Structural and Sensory Properties via Deamidation by Glutaminase

(2020) Luyi Fang 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

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

Optimization of pea protein hydrolysate preparation and purification of antioxidant peptides based on an in silico analytical approach

(2020) Jie Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH

(2020) Athira Mohanan et al.   FOOD CHEMISTRY

High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

(2020) Eliana Marcela Vélez-Erazo et al.   FOOD HYDROCOLLOIDS

Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour

(2020) Yun Wang et al.   FOOD RESEARCH INTERNATIONAL

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

(2020) Cátia Saldanha do Carmo et al.   JOURNAL OF FOOD ENGINEERING

Effects of pea protein on properties of cassava starch edible films produced by blown-film extrusion for oil packaging

(2020) Kedpraveen Huntrakul et al.   Food Packaging and Shelf Life

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

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

Inhibition of the in vitro activities of α-amylase, α-glucosidase and pancreatic lipase by yellow field pea (Pisum sativum L.) protein hydrolysates

(2019) Temitola O. Awosika et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

(2019) Elyssa Chan et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Development of Pea Protein Bioplastics by a Thermomoulding Process: Effect of the Mixing Stage

(2019) J. M. Carvajal-Piñero et al.   JOURNAL OF POLYMERS AND THE ENVIRONMENT

Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

(2019) Joana Pico et al.   JOURNAL OF CEREAL SCIENCE

Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)

(2019) Shanshan Jiang et al.   Food and Bioprocess Technology

Nutritional quality evaluation of commercial protein supplements

(2019) Magda Corgneau et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx

(2019) Laura Linares-García et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

(2019) Sephora Baugreet et al.   Innovative Food Science & Emerging Technologies

Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours

(2019) Rashim Setia et al.   FOOD RESEARCH INTERNATIONAL

Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour

(2019) K.A. Millar et al.   Innovative Food Science & Emerging Technologies

Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread

(2019) Andrea Hoehnel et al.   JOURNAL OF CEREAL SCIENCE

Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

(2019) K.A. Millar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of fermentation time on the nutritional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger

(2019) Hayley M. Kumitch et al.   CEREAL CHEMISTRY

Physical and sensory characterisation of noodles with added native and denatured pea protein isolate

(2019) M.S.M. Wee et al.   FOOD CHEMISTRY

Pea Protein for Hempseed Oil Nanoemulsion Stabilization

(2019) Maciej Jarzębski et al.   MOLECULES

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

(2019) Cornelis Kornet et al.   FOOD HYDROCOLLOIDS

Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation

(2019) Bertrand Muhoza et al.   FOOD HYDROCOLLOIDS

Flavor modification of yellow pea flour using supercritical carbon dioxide + ethanol extraction and response surface methodology

(2019) Serap Vatansever et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

(2019) Salma Ben-Harb et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of aroma compounds in pea protein UHT beverages

(2019) Mariana Trikusuma et al.   FOOD CHEMISTRY

Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins

(2019) M. Assad Bustillos et al.   FOOD HYDROCOLLOIDS

Fermentation and enzymatic treatment of pea for turkey nutrition

(2018) F. Goodarzi Boroojeni et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment

(2018) Dongfang Chao et al.   CyTA-Journal of Food

Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

(2018) Marta Sahagún et al.   Food and Bioprocess Technology

Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides

(2018) Sumudu Warnakulasuriya et al.   FOOD CHEMISTRY

Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties

(2018) Samira Feyzi et al.   FOOD HYDROCOLLOIDS

Heat-induced gelation of aqueous micellar casein suspensions as affected by globular protein addition

(2018) Juliana V.C. Silva et al.   FOOD HYDROCOLLOIDS

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

Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties

(2018) M. Klost et al.   FOOD HYDROCOLLOIDS

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

(2018) Attaf Djoullah et al.   FOOD HYDROCOLLOIDS

The impact of newly produced protein and dietary fiber rich fractions of yellow pea ( Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets

(2018) Faraz Muneer et al.   FOOD RESEARCH INTERNATIONAL

Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads

(2018) Johanan Espinosa-Ramírez et al.   FOOD RESEARCH INTERNATIONAL

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

(2018) Ting Xiong et al.   FOOD RESEARCH INTERNATIONAL

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

Physicochemical and functional properties of high pressure-treated isolated pea protein

(2018) Dongfang Chao et al.   Innovative Food Science & Emerging Technologies

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

Low moisture extrusion of pea protein and pea fibre fortified rice starch blends

(2018) Svenja M. Beck et al.   JOURNAL OF FOOD ENGINEERING

Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour

(2018) Claudia Philipp et al.   JOURNAL OF FOOD ENGINEERING

Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma

(2018) Kornelia T. Kaczmarska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design

(2018) Sephora Baugreet et al.   MEAT SCIENCE

Nutritional Combined Greenhouse Gas Life Cycle Analysis for Incorporating Canadian Yellow Pea into Cereal-Based Food Products

(2018) Abhishek Chaudhary et al.   Nutrients

Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment

(2018) Dongfang Chao et al.   CyTA-Journal of Food

Transitions on the shopping floor: Investigating the role of Canadian supermarkets in alternative protein consumption

(2018) Evan Gravely et al.   APPETITE

Protein content and amino acid composition of commercially available plant-based protein isolates

(2018) Stefan H. M. Gorissen et al.   AMINO ACIDS

Use of pea and rice protein isolates as source of meat extenders in the development of chicken nuggets

(2018) Aqsa Shoaib et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of protein source on characteristics and quality of gluten-free cookies

(2018) Marta Sahagún et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion

(2018) Sadia Qamar et al.   FOOD RESEARCH INTERNATIONAL

Impact of selected process parameters on solubility and heat stability of pea protein isolate

(2018) Dimuthu Bogahawaththa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Industrial scale preparation of pea flour fractions with enhanced nutritive composition by dry fractionation

(2018) Curtis Rempel et al.   FOOD CHEMISTRY

Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate

(2018) Yang Lan 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

Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea ( Camellia sinensis ) extract

(2017) Youngwoon Song et al.   FOOD CHEMISTRY

A more efficient process to develop protein films derived from agro-industrial by-products

(2017) Tania Garrido et al.   FOOD HYDROCOLLOIDS

Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins

(2017) Muyang Lin et al.   FOOD HYDROCOLLOIDS

Interactions in casein micelle – Pea protein system (part I): Heat-induced denaturation and aggregation

(2017) Jean-Luc Mession et al.   FOOD HYDROCOLLOIDS

Instrumental and sensory properties of pea protein-fortified extruded rice snacks

(2017) Claudia Philipp et al.   FOOD RESEARCH INTERNATIONAL

Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate

(2017) Melina Erben et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

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

Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks

(2017) Claudia Philipp et al.   JOURNAL OF FOOD ENGINEERING

Functional and textural properties of a dehulled oat ( Avena sativa L) and pea ( Pisum sativum ) protein isolate cracker

(2017) E. Morales-Polanco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional properties of fermented milk produced with plant proteins

(2017) Zeynep Akin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Long-term red meat preservation using chilled and frozen storage combinations: A review

(2017) Cassius E.O. Coombs et al.   MEAT SCIENCE

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends

(2017) C. Arribas et al.   Food & Function

Dietary protein oxidation: A silent threat to human health?

(2016) M. Estévez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A Hybrid Dry and Aqueous Fractionation Method to Obtain Protein-Rich Fractions from Quinoa (Chenopodium quinoa Willd)

(2016) Geraldine Avila Ruiz et al.   Food and Bioprocess Technology

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

(2016) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Microstructure and functional properties of sorbitol-plasticized pea protein isolate emulsion films: Effect of lipid type and concentration

(2016) Dariusz Kowalczyk et al.   FOOD HYDROCOLLOIDS

Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches

(2016) Kun Wang et al.   FOOD HYDROCOLLOIDS

Should we stop meating like this? Reducing meat consumption through substitution

(2016) Chrysostomos Apostolidis et al.   FOOD POLICY

Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication

(2016) Noel A. McCarthy et al.   FOOD RESEARCH INTERNATIONAL

Gel-like pea protein Pickering emulsions at pH3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene

(2016) Yun Shao et al.   FOOD RESEARCH INTERNATIONAL

Antihypertensive Properties of a Pea Protein Hydrolysate during Short- and Long-Term Oral Administration to Spontaneously Hypertensive Rats

(2016) Abraham T. Girgih et al.   JOURNAL OF FOOD SCIENCE

Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat

(2016) Wenhao Li et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies

(2016) Camino M. Mancebo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of novel fortified beef patties with added functional protein ingredients for the elderly

(2016) Sephora Baugreet et al.   MEAT SCIENCE

Formulation of pea protein for increased satiety and improved foaming properties

(2016) C. Saldanha do Carmo et al.   RSC Advances

Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review

(2015) Arashdeep Singh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

(2015) Pascalle J. M. Pelgrom et al.   Food and Bioprocess Technology

Functional analysis of mildly refined fractions from yellow pea

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

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

(2015) Jean-Luc Mession 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

Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces

(2015) Kun Wang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of individual proteins in pea protein isolates and air classified samples

(2015) Annika Reinkensmeier et al.   FOOD RESEARCH INTERNATIONAL

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

(2015) J.A.M. Berghout et al.   JOURNAL OF FOOD ENGINEERING

Jet milling effect on wheat flour characteristics and starch hydrolysis

(2015) Georgios Angelidis et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Non-gluten proteins as structure forming agents in gluten free bread

(2015) Rafał Ziobro et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Pea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical trial vs. Whey protein

(2015) Nicolas Babault et al.   Journal of the International Society of Sports Nutrition

Influence of Pea Protein Aggregates on the Structure and Stability of Pea Protein/Soybean Polysaccharide Complex Emulsions

(2015) Baoru Yin et al.   MOLECULES

Dry fractionation for sustainable production of functional legume protein concentrates

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

NUTRALYS®pea protein: characterization ofin vitrogastric digestion andin vivogastrointestinal peptide responses relevant to satiety

(2015) Joost Overduin et al.   Food & Nutrition Research

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

(2014) Miroljub B. Barac et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Protein Digestibility-Corrected Amino Acid Scores and Digestible Indispensable Amino Acid Scores Differentially Describe Protein Quality in Growing Male Rats

(2014) Shane M Rutherfurd et al.   JOURNAL OF NUTRITION

Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

(2013) María E. Matos et al.   FOOD HYDROCOLLOIDS

Characterisation of odour active compounds along extraction process from pea flour to pea protein extract

(2013) Chloé Murat et al.   FOOD RESEARCH INTERNATIONAL

Effect of pressure or temperature pretreatment of isolated pea protein on properties of the enzymatic hydrolysates

(2013) Dongfang Chao et al.   FOOD RESEARCH INTERNATIONAL

A Study on the Mechanical Properties of Pea Protein Isolate Films

(2013) Dariusz Kowalczyk et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation

(2012) Sabrina Schindler et al.   FOOD BIOTECHNOLOGY

Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

(2011) Márcia Arocha Gularte et al.   Food and Bioprocess Technology

Enzymatic modifications of pea protein and its application in protein–cassava and corn starch gels

(2011) Pablo D. Ribotta et al.   FOOD HYDROCOLLOIDS

Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking

(2010) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates

(2010) Chockry Barbana et al.   FOOD RESEARCH INTERNATIONAL

Functional and rheological properties of protein enriched gluten free composite flours

(2008) Cristina Marco et al.   JOURNAL OF FOOD ENGINEERING

Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels

(2007) P.J. Shand et al.   FOOD CHEMISTRY