Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: Alkaline extraction–isoelectric precipitation vs salt extraction

Reverse micelles extraction of hemp protein isolate: Impact of defatting process on protein structure, functionality, and aromatic profile

(2022) Baochen Fang et al.   FOOD HYDROCOLLOIDS

Influence of interfacial characteristics and dielectric properties on foam structure preservation during microwave-assisted vacuum drying of whey protein isolate-maltodextrin dispersions

(2021) Peter Kubbutat et al.   JOURNAL OF FOOD ENGINEERING

Extraction methods significantly impact pea protein composition, structure and gelling properties

(2021) Jingqi Yang et al.   FOOD HYDROCOLLOIDS

Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients

(2021) Peiyi Shen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties

(2021) Liuyi Chang et al.   FOOD HYDROCOLLOIDS

Structural and Physicochemical Characteristics of Oil Bodies from Hemp Seeds (Cannabis sativa L.)

(2021) Francesca Louise Garcia et al.   Foods

Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals

(2020) Minwei Xu et al.   FOOD CHEMISTRY

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

(2020) Caren Tanger et al.   FOOD HYDROCOLLOIDS

The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate

(2020) Peiyi Shen et al.   FOOD HYDROCOLLOIDS

Conjugation of Pea Protein Isolate via Maillard-Driven Chemistry with Saccharide of Diverse Molecular Mass: Molecular Interactions Leading to Aggregation or Glycation

(2020) Fengchao Zha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

(2019) Qingling Wang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques

(2019) Zhuolin Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng et al.   FOOD CHEMISTRY

Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates

(2018) Gianfranco Mamone et al.   FOOD RESEARCH INTERNATIONAL

HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours

(2018) Minwei Xu et al.   FOOD CHEMISTRY

Emulsifying properties of hemp proteins: Effect of isolation technique

(2018) Tamara Dapčević-Hadnađev et al.   FOOD HYDROCOLLOIDS

Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins

(2016) Kun Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

(2015) Yakoub Ladjal-Ettoumi et al.   Food Biophysics

Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation

(2015) Jean-Luc Mession 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

Structural and Functional Properties of Hemp Seed Protein Products

(2014) Sunday A. Malomo et al.   JOURNAL OF FOOD SCIENCE

Analysis of free and bound aroma compounds of pomegranate (Punica granatum L.)

(2014) Jyoti Tripathi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and functional properties of kidney bean albumin and globulin protein fractions

(2012) S. Mundi et al.   FOOD RESEARCH INTERNATIONAL

Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Evaluating the Quality of Protein from Hemp Seed (Cannabis sativa L.) Products Through the use of the Protein Digestibility-Corrected Amino Acid Score Method

(2010) James D. House et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY