Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium

Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety

(2021) Ruican Wang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Foods for Plant-Based Diets: Challenges and Innovations

(2021) Alexandra Alcorta et al.   Foods

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

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

Plant proteins and their colloidal state

(2021) Christophe Schmitt et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins

(2021) Lionel Dumoulin et al.   Innovative Food Science & Emerging Technologies

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

(2020) Martin Vogelsang-O’Dwyer et al.   Foods

Identification and Quantification of Major Faba Bean Seed Proteins

(2020) Ahmed O. Warsame et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour

(2020) Caren Tanger et al.   FOOD HYDROCOLLOIDS

Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

(2020) Siddharth Sharan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars

(2020) Inger-Cecilia Mayer Labba et al.   FOOD RESEARCH INTERNATIONAL

Effect of chickpea and spinach on extrusion behavior of corn grit

(2019) Khetan Shevkani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

An in vitro chicken gut model for the assessment of phytase producing bacteria

(2019) Paul Priyodip et al.   3 Biotech

Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

(2019) K.A. Millar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phytase producing lactic acid bacteria: Cell factories for enhancing micronutrient bioavailability of phytate rich foods

(2019) Neha Sharma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pisum sativum vs Glycine max, a comparative review of nutritional, physicochemical, and sensory properties for food uses

(2019) Estelle Fischer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment

(2018) Attaf Djoullah et al.   FOOD HYDROCOLLOIDS

Effect of enzymatic treatment on phytate content and mineral bioacessability in soy drink

(2018) Viviane Cristina Toreti Theodoropoulos et al.   FOOD RESEARCH INTERNATIONAL

Extracellular Phytase Production by the Wine Yeast S. cerevisiae (Finarome Strain) during Submerged Fermentation

(2018) et al.   MOLECULES

Phytic acid reduction by bioprocessing as tool to improve the in vitro digestibility of faba bean protein

(2018) Natalia Rosa-Sibakov et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Ternary Complexation between Bovine Serum Albumin, Sodium Phytate, and Divalent Salts on Turbidity and In Vitro Digestibility of Protein

(2018) Elaine Kaspchak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Digestibility and energy value of pea (Pisum sativum L.), faba bean (Vicia faba L.) and blue lupin (narrow-leaf) (Lupinus angustifolius) seeds in broilers

(2016) E. Koivunen et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Pea protein isolates: Structure, extraction, and functionality

(2016) A. C. Y. Lam et al.   FOOD REVIEWS INTERNATIONAL

Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin

(2016) Mohamed-Lazhar Chihi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extracts of fava bean (Vicia faba L.) seeds as natural coagulants

(2015) Dragana V. Kukić et al.   ECOLOGICAL ENGINEERING

Fabrication and Characterization of Stable Soy β-Conglycinin–Dextran Core–Shell Nanogels Prepared via a Self-Assembly Approach at the Isoelectric Point

(2015) Ji-Lu Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Standardised ileal digestibility of crude protein and amino acids of UK-grown peas and faba beans by broilers

(2012) H.V. Masey O’Neill et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Combined Effect of Protease and Phytase on the Solubility of Modified Soy Protein

(2012) In Young Bae et al.   JOURNAL OF FOOD BIOCHEMISTRY

Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates

(2011) Ali R. Taherian et al.   FOOD RESEARCH INTERNATIONAL

Pea lectin unfolding reveals a unique molten globule fragment chain

(2010) Debasish Sen et al.   BIOCHIMIE

A comparative study of physicochemical and conformational properties in three vicilins from Phaseolus legumes: Implications for the structure–function relationship

(2010) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

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

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

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

(2010) Ulrich Schlemmer et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Trends in meat consumption in the USA

(2010) Carrie R Daniel et al.   PUBLIC HEALTH NUTRITION

Dietary roles of phytate and phytase in human nutrition: A review

(2009) Vikas Kumar et al.   FOOD CHEMISTRY

Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration

(2009) Martin Mondor et al.   Innovative Food Science & Emerging Technologies

Characterization of low-phytate soy protein isolates produced by membrane technologies

(2009) Fadi Ali et al.   Innovative Food Science & Emerging Technologies

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

Formation and stability of phytate complexes in solution

(2007) Francesco Crea et al.   COORDINATION CHEMISTRY REVIEWS