Pea protein isolates: Structure, extraction, and functionality

Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels

(2015) Claire D. Munialo 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

Functional properties of protein isolates from different pea cultivars

(2015) Andrea K. Stone et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The Effect of pH and Heat Pre-Treatments on the Physicochemical and Emulsifying Properties of β-lactoglobulin

(2013) Ricky S. H. Lam et al.   Food Biophysics

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

(2013) Han-Ni Liang et al.   FOOD HYDROCOLLOIDS

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

Genotype x environment interaction and stability analysis for dry matter and seed yield in field pea (Pisum sativum L.)

(2013) E. Acikgoz et al.   SPANISH JOURNAL OF AGRICULTURAL RESEARCH

Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate

(2012) J.-L. Mession et al.   FOOD HYDROCOLLOIDS

The effects of sodium alginate and calcium levels on pea proteins cold-set gelation

(2012) Jean-Luc Mession et al.   FOOD HYDROCOLLOIDS

Physicochemical and functional properties of protein concentrates from pulses

(2012) R. Toews et al.   FOOD RESEARCH INTERNATIONAL

Production of pea protein concentrates by ultrafiltration: Influence of hollow-fibre module

(2012) Martin Mondor et al.   Innovative Food Science & Emerging Technologies

A Review on Rice Bran Protein: Its Properties and Extraction Methods

(2011) Cynthia Fabian et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

(2011) Abayomi P. Adebiyi et al.   FOOD CHEMISTRY

Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates

(2011) Ali R. Taherian 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

Dynamic oscillatory rheological measurement and thermal properties of pea protein extracted by salt method: Effect of pH and NaCl

(2011) Xiang Dong Sun et al.   JOURNAL OF FOOD ENGINEERING

Agronomical factors influencing the legumin/vicilin ratio in pea (Pisum sativum L.) seeds

(2011) Cécile Mertens et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

New views on foams from protein solutions

(2010) P.A. Wierenga et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

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

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

Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein

(2009) Adem Gharsallaoui et al.   Food Biophysics

Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum)

(2009) Ning Wang et al.   FOOD CHEMISTRY

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

Effect of pH on the functional behaviour of pea protein isolate–gum Arabic complexes

(2009) S. Liu 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

Composition, molecular structure, properties, and modification of pulse starches: A review

(2009) R. Hoover et al.   FOOD RESEARCH INTERNATIONAL

Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativumL.) Seed Flours

(2009) Rotimi E. Aluko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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