A water-only process to fractionate yellow peas into its constituents

Less refined ingredients have lower environmental impact – A life cycle assessment of protein-rich ingredients from oil- and starch-bearing crops

(2021) Anouk Lie-Piang et al.   JOURNAL OF CLEANER PRODUCTION

From raw material to mildly refined ingredient – Linking structure to composition to understand fractionation processes

(2020) Anna Cäcilie Möller et al.   JOURNAL OF FOOD ENGINEERING

Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties

(2019) Zohreh Karami et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Exergetic comparison of three different processing routes for yellow pea ( Pisum sativum ): Functionality as a driver in sustainable process design

(2018) Marlies Geerts et al.   JOURNAL OF CLEANER PRODUCTION

Preparation of milk protein concentrates by ultrafiltration and continuous diafiltration: Effect of process design on overall efficiency

(2018) C. Gavazzi-April et al.   JOURNAL OF DAIRY SCIENCE

Mildly refined fractions of yellow peas show rich behaviour in thickened oil-in-water emulsions

(2017) Marlies E.J. Geerts et al.   Innovative Food Science & Emerging Technologies

Pea protein isolates: Structure, extraction, and functionality

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

Functional analysis of mildly refined fractions from yellow pea

(2015) Pascalle J.M. Pelgrom et al.   FOOD HYDROCOLLOIDS

Dry fractionation for production of functional pea protein concentrates

(2013) Pascalle J.M. Pelgrom 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

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