Structure and function of pea, lentil and faba bean proteins treated by high pressure processing and heat treatment

High‐pressure processing of pea protein–starch mixed systems: Effect of starch on structure formation

(2020) Shaun Y.J. Sim et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate

(2020) Yuntao Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

(2020) Jan M. Bühler et al.   Foods

Physicochemical and functional characteristics of plant protein‐based meat analogs

(2019) Sasimaporn Samard et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

High pressure structuring of pea protein concentrates

(2019) Shaun Y. J. Sim et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Physicochemical and functional properties of high pressure-treated isolated pea protein

(2018) Dongfang Chao et al.   Innovative Food Science & Emerging Technologies

High intensity ultrasound treatment of faba bean ( Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes

(2018) Alejandro Martínez-Velasco et al.   ULTRASONICS SONOCHEMISTRY

The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size

(2018) Chao Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO 4

(2017) Xufeng Wang et al.   FOOD CHEMISTRY

Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil

(2016) Alberta N.A. Aryee et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Association of Animal and Plant Protein Intake With All-Cause and Cause-Specific Mortality

(2016) Mingyang Song et al.   JAMA Internal Medicine

High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin I converting enzyme inhibitory and antioxidant activities from lentil proteins

(2015) P. Garcia-Mora et al.   FOOD CHEMISTRY

The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin

(2014) Stuart P. Johnston et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels

(2013) M. Joshi et al.   FOOD HYDROCOLLOIDS

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

(2013) Raffael Osen et al.   JOURNAL OF FOOD ENGINEERING

Physico-chemical changes in heat treated micellar casein – Soy protein mixtures

(2013) Cosmin M. Beliciu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The role of glycinin in the formation of gel-like soy protein-stabilized emulsions

(2012) Li-Jun Luo et al.   FOOD HYDROCOLLOIDS

Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regiaL.) protein isolate

(2012) Zihan Qin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula

(2011) Huijing Li et al.   FOOD CHEMISTRY

Effects of High Hydrostatic Pressure on Some Functional and Nutritional Properties of Soy Protein Isolate for Infant Formula

(2011) Huijing Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction

(2010) Q. Guo et al.   FOOD HYDROCOLLOIDS

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

(2010) Zhen Ma et al.   FOOD RESEARCH INTERNATIONAL

Future protein supply

(2010) Harry Aiking   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate

(2009) Khanitta Manoi et al.   FOOD HYDROCOLLOIDS

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Effect of protein aggregates on foaming properties of β-lactoglobulin

(2008) Bénédicte Rullier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment

(2008) Shou-Wei Yin et al.   FOOD CHEMISTRY

High pressure gelation of soy proteins: Effect of concentration, pH and additives

(2008) Pedro A. Alvarez et al.   JOURNAL OF FOOD ENGINEERING

Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

(2007) Xian-Sheng Wang et al.   FOOD HYDROCOLLOIDS