Extraction methods significantly impact pea protein composition, structure and gelling properties

Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour

(2020) Caren Tanger et al.   FOOD HYDROCOLLOIDS

The Effect of High‐Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates

(2019) Yanis Djemaoune et al.   JOURNAL OF FOOD SCIENCE

Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins

(2018) Junhua Li et al.   FOOD CHEMISTRY

Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties

(2018) Jingqi Yang et al.   FOOD HYDROCOLLOIDS

Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties

(2018) Miroslav Hadnađev et al.   FOOD HYDROCOLLOIDS

Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation

(2017) Chen Yang et al.   FOOD HYDROCOLLOIDS

Pea protein isolates: Structure, extraction, and functionality

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

Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer

(2015) M. Jarpa-Parra et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Inulin at low concentrations significantly improves the gelling properties of oat protein – A molecular mechanism study

(2015) Talina Vanessa Nieto-Nieto et al.   FOOD HYDROCOLLOIDS

Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate

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

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

(2015) Khetan Shevkani 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

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Effects of partial hydrolysis on structure and gelling properties of oat globular proteins

(2013) Talina Vanessa Nieto-Nieto et al.   FOOD RESEARCH INTERNATIONAL

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

Preparation and in vitro evaluation of calcium-induced soy protein isolate nanoparticles and their formation mechanism study

(2012) J. Zhang et al.   FOOD CHEMISTRY

The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels

(2011) Esra Çakır et al.   FOOD HYDROCOLLOIDS

Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

(2010) Trisha L. Pownall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

(2009) Joyce Boye 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

Interaction of β-Lactoglobulin with Resveratrol and its Biological Implications

(2007) Li Liang et al.   BIOMACROMOLECULES

Mechanisms involved in the formation and structure of soya protein cold-set gels: A molecular and supramolecular investigation

(2007) Anne Maltais et al.   FOOD HYDROCOLLOIDS