Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions

Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

(2021) Lei Sha et al.   FOOD CHEMISTRY

Electrical conductivity: A simple and sensitive method to determine emulsifying capacity of proteins

(2021) Anqi Guo et al.   JOURNAL OF FOOD SCIENCE

The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives

(2020) Jiao Ge et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review

(2020) Derong Lin et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

(2020) Lei Sha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

On the Emulsifying Properties of Self-Assembled Pea Protein Particles

(2020) Simha Sridharan et al.   LANGMUIR

Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions

(2019) Hao Gao et al.   PROCESS BIOCHEMISTRY

Recent progress in the utilization of pea protein as an emulsifier for food applications

(2019) Travis G. Burger et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Thermosonication-induced structural changes and solution properties of mung bean protein

(2019) Zhifeng Zhong et al.   ULTRASONICS SONOCHEMISTRY

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

(2018) Ting Xiong et al.   FOOD RESEARCH INTERNATIONAL

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

(2016) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules

(2016) F. Tamm et al.   FOOD HYDROCOLLOIDS

Modification of pea protein isolate for ultrasonic encapsulation of functional liquids

(2016) Qianyu Ye et al.   RSC Advances

Comparative assessment of the effect of ultrasound treatment on protein functionality pre- and post-emulsification

(2015) Jonathan O’Sullivan et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin

(2015) Hao Hu et al.   FOOD HYDROCOLLOIDS

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

(2015) Khetan Shevkani 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

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

(2014) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

(2013) Han-Ni Liang et al.   FOOD HYDROCOLLOIDS

Effect of high-pressure homogenization on particle size and film properties of soy protein isolate

(2012) Xiaozhou Song et al.   INDUSTRIAL CROPS AND PRODUCTS

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

Effect of pH on the formation of electrostatic complexes within admixtures of partially purified pea proteins (legumin and vicilin) and gum Arabic polysaccharides

(2011) D.R. Klassen et al.   FOOD RESEARCH INTERNATIONAL

Role of β-Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate

(2011) Jiang Jiang et al.   JOURNAL OF FOOD SCIENCE

Agronomical factors influencing the legumin/vicilin ratio in pea (Pisum sativum L.) seeds

(2011) Cécile Mertens et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

(2010) Miroljub Barac et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effect of ultrasonication and dispersion stability on the cluster size of alumina nanoscale particles in aqueous solutions

(2010) Van Son Nguyen et al.   ULTRASONICS SONOCHEMISTRY

Spontaneous dispersion of particles on liquid surfaces

(2009) P. Singh et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of SoybeanFrench Bean 7S Globulin Exhibits Excellent Properties

(2008) Aiko Kimura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY