A mild hybrid liquid separation to obtain functional mungbean protein

Formulating protein‐based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability

(2020) Paulina Štreimikytė et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physical properties of plant-based cheese products produced with zein

(2020) Kristin D. Mattice et al.   FOOD HYDROCOLLOIDS

In-Situ Continuous Monitoring of the Viscosity of Surfactant-Stabilized and Nanoparticles-Stabilized Pickering Emulsions

(2019) Upinder Bains et al.   Applied Sciences-Basel

Soymilk gelation: The determinant roles of incubation time and gelation rate

(2019) Ruican Wang et al.   FOOD HYDROCOLLOIDS

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

(2019) Cornelis Kornet et al.   FOOD HYDROCOLLOIDS

Extraction, physicochemical characteristics and functional properties of Mung bean protein

(2018) Mengxia Du et al.   FOOD HYDROCOLLOIDS

Protein enrichment of defatted soybean flour by fine milling and electrostatic separation

(2018) Qinhui Xing et al.   Innovative Food Science & Emerging Technologies

Characterization of pinto bean high-starch fraction after air classification and extrusion

(2017) Courtney Simons et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Meat analogues: Health promising sustainable meat substitutes

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Functional analysis of mildly refined fractions from yellow pea

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

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

Dry fractionation for sustainable production of functional legume protein concentrates

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

Dry fractionation for production of functional pea protein concentrates

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

Heat-Induced Aggregation of Whey Proteins in Aqueous Solutions below Their Isoelectric Point

(2013) Leonardo Cornacchia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut

(2013) Tanaji G Kudre et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Soft cheese-like product development enriched with soy protein concentrates

(2013) Ana N. Rinaldoni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Soy milk oleosome behaviour at the air–water interface

(2012) Gustav Waschatko et al.   FARADAY DISCUSSIONS

Modulation of rheological properties by heat-induced aggregation of whey protein solution

(2011) Nanik Purwanti et al.   FOOD HYDROCOLLOIDS

Effect of calcium chelators on physical changes in casein micelles in concentrated micellar casein solutions

(2011) Esther de Kort et al.   INTERNATIONAL DAIRY JOURNAL

Physicochemical and Structural Properties of 8S and/or 11S Globulins from Mungbean [Vigna radiata(L.) Wilczek] with Various Polypeptide Constituents

(2010) Chuan-He Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The potential of dry fractionation processes for sustainable plant protein production

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

Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors

(2008) François Mariotti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION