Coacervation in pea protein solutions: The effect of pH, salt, and fractionation processing steps

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

(2021) Fatma Boukid et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Substitution of whey protein by pea protein is facilitated by specific fractionation routes

(2021) Remco Kornet et al.   FOOD HYDROCOLLOIDS

Encapsulation using plant proteins: thermodynamics and kinetics of wetting for simple zein coacervates

(2020) Xiufeng Li et al.   ACS Applied Materials & Interfaces

Selective Complex Coacervation of Pea Whey Proteins with Chitosan To Purify Main 2S Albumins

(2020) Shunuan Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

pH and ionic strength responsive core-shell protein microgels fabricated via simple coacervation of soy globulins

(2020) Nannan Chen et al.   FOOD HYDROCOLLOIDS

On the Emulsifying Properties of Self-Assembled Pea Protein Particles

(2020) Simha Sridharan et al.   LANGMUIR

Resolving the Mechanisms of Soy Glycinin Self-Coacervation and Hollow-Condensate Formation

(2020) Nannan Chen et al.   ACS Macro Letters

Less is more: Limited fractionation yields stronger gels for pea proteins

(2020) Remco Kornet 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

Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment

(2018) Dongfang Chao et al.   CyTA-Journal of Food

Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment

(2018) Dongfang Chao et al.   CyTA-Journal of Food

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

(2018) Sasimaporn Samard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Mechanism of the spontaneous formation of plant protein microcapsules in aqueous solution

(2018) Rémy Cochereau et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Effect of pH and Salt Concentration on Protein Solubility of Slaughtered and Non-Slaughtered Broiler Chicken Meat

(2017) Mst Kamrun Nahar et al.   Sains Malaysiana

Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication

(2016) Noel A. McCarthy et al.   FOOD RESEARCH INTERNATIONAL

Comparing functional properties of concentrated protein isolates with freeze-dried protein isolates from lupin seeds

(2015) J.A.M. Berghout 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

Characteristics of Sugar Surfactants in Stabilizing Proteins During Freeze–Thawing and Freeze–Drying

(2014) Koreyoshi Imamura et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

The influence of pH and ionic strength on the swelling of dense protein particles

(2013) Dilek Sağlam et al.   Soft Matter

Self-assembly of trehalose molecules on a lysozyme surface: the broken glass hypothesis

(2010) Maxim V. Fedorov et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Stabilization of Protein Structure in Freeze-Dried Amorphous Organic Acid Buffer Salts

(2009) Ken-ichi Izutsu et al.   CHEMICAL & PHARMACEUTICAL BULLETIN

Synthesis and Properties Research on the Nanocapsulated Capsaicin by Simple Coacervation Method

(2008) Jin Cheng Wang et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

(2007) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING