Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins

Alternative Protein Sources as Technofunctional Food Ingredients

(2021) Lutz Grossmann et al.   Annual Review of Food Science and Technology

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

(2020) Martin Vogelsang-O’Dwyer et al.   Foods

Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future

(2020) Jessica Aschemann-Witzel et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

(2020) Siddharth Sharan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes

(2020) Qinhui Xing et al.   Innovative Food Science & Emerging Technologies

Dry fractionation methods for plant protein, starch and fiber enrichment: A review

(2019) Andrew Assatory et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage

(2019) Hamid Khazaei et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mitigating the anti-nutritional effect of polyphenols on in vitro digestibility and fermentation characteristics of browse species in north western Ethiopia

(2019) Shigdaf Mekuriaw et al.   TROPICAL ANIMAL HEALTH AND PRODUCTION

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

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

Faba bean protein flour obtained by densification: A sustainable method to develop protein concentrates with food applications

(2018) Manuel Felix et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of thermal processing and reducing agents on trypsin inhibitor activity and functional properties of soybean and chickpea protein concentrates

(2018) Sara Avilés-Gaxiola 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

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

(2017) Sara Avilés-Gaxiola et al.   JOURNAL OF FOOD SCIENCE

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

Lupine protein enrichment by milling and electrostatic separation

(2016) Jue Wang et al.   Innovative Food Science & Emerging Technologies

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

(2016) Natalia Rosa-Sibakov et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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 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

Pre- and post-treatment enhance the protein enrichment from milling and air classification of legumes

(2015) Pascalle J.M. Pelgrom et al.   JOURNAL OF FOOD ENGINEERING

A Comparison of the ISO and AACC Methods for Determining the Activity of Trypsin Inhibitors in Soybean Meal

(2015) S. Sueiro et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Nutrient and Nonnutrient Components of Legumes, and Its Chemopreventive Activity: A Review

(2015) Xariss Sánchez-Chino et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Dry fractionation for sustainable production of functional legume protein concentrates

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

Preparation of functional lupine protein fractions by dry separation

(2014) Pascalle J.M. Pelgrom et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dry fractionation for production of functional pea protein concentrates

(2013) Pascalle J.M. Pelgrom et al.   FOOD RESEARCH INTERNATIONAL

Protein Bodies in Nature and Biotechnology

(2013) Stefan R. Schmidt   MOLECULAR BIOTECHNOLOGY

Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia fabaL.)

(2012) Yu-Wei Luo et al.   CyTA-Journal of Food

Screening for anti-nutritional compounds in complementary foods and food aid products for infants and young children

(2012) Nanna Roos et al.   Maternal and Child Nutrition

Effects of phytase, cellulase and dehulling treatments on zincin vitrosolubility in faba bean (Vicia fabaL.) flour and seed fractions

(2010) Yuwei Luo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The potential of dry fractionation processes for sustainable plant protein production

(2010) M.A.I. Schutyser et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Protein concentrate fromJatropha curcas screw-pressed seed cake and toxic and antinutritional factors in protein concentrate

(2008) Harinder PS Makkar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The trypsin inhibitors present in seed of different grain legume species and cultivar

(2007) Eva Guillamón et al.   FOOD CHEMISTRY