Dry fractionation of lentils by air classification - Composition, interfacial properties and behavior in concentrated O/W emulsions

Extraction of a water-soluble polysaccharide fraction from lentils and is potential application in acidified protein dispersions

(2021) Kei Nomura et al.   FOOD HYDROCOLLOIDS

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

(2020) Cátia Saldanha do Carmo et al.   JOURNAL OF FOOD ENGINEERING

Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules

(2020) Poliana Moser et al.   FOOD HYDROCOLLOIDS

Interfacial rheological behaviour of lentil protein isolate-fenugreek gum complex

(2019) Pravin Vasant Gadkari et al.   Colloid and Interface Science Communications

Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface

(2019) Laixin Dai et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Role of interfacial elasticity for the rheological properties of saponin-stabilized emulsions

(2019) Sonya Tsibranska et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Pea soluble polysaccharides obtained from two enzyme-assisted extraction methods and their application as acidified milk drinks stabilizers

(2018) Meng Cheng et al.   FOOD RESEARCH INTERNATIONAL

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

(2018) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Interfacial stabilization using complexes of plant proteins and polysaccharides

(2018) Xiufeng Li et al.   Current Opinion in Food Science

Influence of spray drying on the stability of food-grade solid lipid nanoparticles

(2018) Hanna Salminen et al.   FOOD RESEARCH INTERNATIONAL

Assessment of interfacial viscoelastic properties of Faba bean (Vicia faba) protein-adsorbed O/W layers as a function of pH

(2018) Manuel Felix et al.   FOOD HYDROCOLLOIDS

Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins

(2017) Cansu Ekin Gumus et al.   Food Biophysics

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

Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry

(2017) Duanquan Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Exploring the frontiers of colloidal behaviour where polymers and particles meet

(2016) Eric Dickinson   FOOD HYDROCOLLOIDS

Concepts for further sustainable production of foods

(2016) Atze Jan van der Goot et al.   JOURNAL OF FOOD ENGINEERING

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

(2015) Pascalle J. M. Pelgrom et al.   Food and Bioprocess Technology

Dry fractionation for sustainable production of functional legume protein concentrates

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

Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions

(2013) Benjamin Zeeb et al.   FOOD RESEARCH INTERNATIONAL

Dry fractionation for production of functional pea protein concentrates

(2013) Pascalle J.M. Pelgrom 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

Iron and ferritin accumulate in separate cellular locations in Phaseolus seeds

(2010) Cristina Cvitanich et al.   BMC PLANT BIOLOGY

The potential of dry fractionation processes for sustainable plant protein production

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

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

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL