Influence of pH and ionic strength on the thermal gelation behaviour of pea protein

Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese

(2020) M. Brighenti et al.   JOURNAL OF DAIRY SCIENCE

Effect of protein aggregation on rheological properties of pea protein gels

(2020) M. Klost et al.   FOOD HYDROCOLLOIDS

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

(2020) Caren Tanger et al.   FOOD HYDROCOLLOIDS

Microstructures of potato protein hydrogels and aerogels produced by thermal crosslinking and supercritical drying

(2020) David J. Andlinger et al.   FOOD HYDROCOLLOIDS

Structure formation and rheological properties of pea protein-based gels

(2019) M. Klost et al.   FOOD HYDROCOLLOIDS

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

(2018) S. Ben-Harb et al.   FOOD HYDROCOLLOIDS

Development of thermally processed bioactive pea protein gels: Evaluation of mechanical and antioxidant properties

(2017) M. Felix et al.   FOOD AND BIOPRODUCTS PROCESSING

Pea protein isolates: Structure, extraction, and functionality

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

Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin

(2016) Mohamed-Lazhar Chihi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

(2015) Andrea K. Stone et al.   FOOD RESEARCH INTERNATIONAL

The Hydrophobic Temperature Dependence of Amino Acids Directly Calculated from Protein Structures

(2015) Erik van Dijk et al.   PLoS Computational Biology

Characterization of Heat-Set Gels from RuBisCO in Comparison to Those from Other Proteins

(2014) Anneke H. Martin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Controlled food protein aggregation for new functionality

(2013) Taco Nicolai et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

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

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

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

(2012) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

β-Lactoglobulin and WPI aggregates: Formation, structure and applications

(2011) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

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

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

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

Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin

(2010) Nathalie Creusot et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Gelation properties of salt-extracted pea protein induced by heat treatment

(2009) Xiang Dong Sun et al.   FOOD RESEARCH INTERNATIONAL

Heat-Induced Whey Protein Gels: Protein−Protein Interactions and Functional Properties

(2009) Palatasa Havea et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological behaviour of acorn starch dispersions: effects of concentration and temperature

(2008) Won-Woo Kim et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY