Novel electromagnetic separation technology for the production of pea protein concentrate

Optimization of the powder state to enhance the enrichment of functional mung bean protein concentrates obtained by dry separation

(2020) Hong-Guang Zhu et al.   POWDER TECHNOLOGY

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

Functional Properties of Navy Bean (Phaseolus vulgaris) Protein Concentrates Obtained by Pneumatic Tribo-Electrostatic Separation

(2019) Solmaz Tabtabaei et al.   FOOD CHEMISTRY

Dry fractionation of surface abrasion for polyphenol-enriched buckwheat protein combined with hydrothermal treatment

(2019) Xiao-Wei Chen et al.   FOOD CHEMISTRY

Suppressing Photoinduced Charge Recombination via the Lorentz Force in a Photocatalytic System

(2019) Wenqiang Gao et al.   Advanced Science

Influence of Particle Charge and Size Distribution on Triboelectric Separation—New Evidence Revealed by In Situ Particle Size Measurements

(2019) Johann Landauer et al.   Processes

Seed Protein of Lentils: Current Status, Progress, and Food Applications

(2019) Khazaei et al.   Foods

Pulses and food security: Dietary protein, digestibility, bioactive and functional properties

(2019) Sílvia M.F. Bessada et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2019) Cornelis Kornet et al.   FOOD HYDROCOLLOIDS

Consumer acceptance of blending plant-based ingredients into traditional meat-based foods: Evidence from the meat-mushroom blend

(2019) Mark Lang   FOOD QUALITY AND PREFERENCE

Extraction, physicochemical characteristics and functional properties of Mung bean protein

(2018) Mengxia Du et al.   FOOD HYDROCOLLOIDS

DRY biorefineries: Multiscale modeling studies and innovative processing

(2018) C. Mayer-Laigle et al.   Innovative Food Science & Emerging Technologies

Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin

(2018) Milica Pojić et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Combination of Dry Milling and Separation Processes with Anaerobic Digestion of Olive Mill Solid Waste: Methane Production and Energy Efficiency

(2018) Doha Elalami et al.   MOLECULES

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

(2018) Curtis Rempel et al.   FOOD CHEMISTRY

Effect of extraction method on functional properties of flaxseed protein concentrates

(2017) Mina Tirgar et al.   FOOD CHEMISTRY

Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

(2017) Furong Hou et al.   FOOD CHEMISTRY

Analysis of protein enrichment during single- and multi-stage tribo-electrostatic bioseparation processes for dry fractionation of legume flour

(2017) Solmaz Tabtabaei et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Pea protein isolates: Structure, extraction, and functionality

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

Lupine protein enrichment by milling and electrostatic separation

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

Solvent-free production of protein-enriched fractions from navy bean flour using a triboelectrification-based approach

(2016) Solmaz Tabtabaei et al.   JOURNAL OF FOOD ENGINEERING

Development and optimization of a triboelectrification bioseparation process for dry fractionation of legume flours

(2016) Solmaz Tabtabaei et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Innovative combined dry fractionation technologies for rice straw valorization to biofuels

(2015) Santi Chuetor et al.   GREEN CHEMISTRY

Arabinoxylans concentrates from wheat bran by electrostatic separation

(2015) Jue Wang et al.   JOURNAL OF FOOD ENGINEERING

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

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

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

Charging and separation behavior of gluten–starch mixtures assessed with a custom-built electrostatic separator

(2015) Jue Wang et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Dry fractionation for sustainable production of functional legume protein concentrates

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

Analysis of electrostatic powder charging for fractionation of foods

(2014) Jue Wang et al.   Innovative Food Science & Emerging Technologies

Preparation of functional lupine protein fractions by dry separation

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

Selection and mathematical modelling of high efficiency air classifiers

(2014) Okay Altun et al.   POWDER TECHNOLOGY

Dry fractionation for production of functional pea protein concentrates

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

Triboelectrostatic separation for granular plastic waste recycling: A review

(2012) Guiqing Wu et al.   WASTE MANAGEMENT

Functionality of Barley Proteins Extracted and Fractionated by Alkaline and Alcohol Methods

(2010) Cheng Wang et al.   CEREAL CHEMISTRY

Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles

(2010) Youna Hemery et al.   JOURNAL OF CEREAL SCIENCE

The potential of dry fractionation processes for sustainable plant protein production

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

Comparative studies on the functional properties of various protein concentrate preparations of peanut protein

(2008) Haiwen Wu et al.   FOOD RESEARCH INTERNATIONAL

Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology

(2007) Xiao Guan et al.   FOOD CHEMISTRY