Pasting and gelation of faba bean starch-protein mixtures

Functional Performance of Plant Proteins

(2022) Kai Kai Ma et al.   Foods

Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods

(2022) Mathias Johansson et al.   Processes

Physiochemical and thermal characterisation of faba bean starch

(2022) Klara Nilsson et al.   Journal of Food Measurement and Characterization

Effect of starch and fibre on faba bean protein gel characteristics

(2022) Mathias Johansson et al.   FOOD HYDROCOLLOIDS

Plant-based food hydrogels: constitutive characteristics, formation, and modulation

(2021) Fengchao Zha et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

(2021) Binjia Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of pH and ionic strength on the thermal gelation behaviour of pea protein

(2021) Caren Tanger et al.   FOOD HYDROCOLLOIDS

The structural, thermal, pasting and gel properties of the mixtures of enzyme-treated potato protein and potato starch

(2021) Yifan Gui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future

(2020) Jessica Aschemann-Witzel et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Observations on the impact of amylopectin and amylose structure on the swelling of starch granules

(2020) Varatharajan Vamadevan 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

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

Heat-induced gelation of plant globulins

(2019) Taco Nicolai et al.   Current Opinion in Food Science

Evaluation of Starch–Protein Interactions as a Function of pH

(2019) Ángela Bravo-Núñez et al.   Foods

Gelation of faba bean proteins - Effect of extraction method, pH and NaCl

(2019) Maud Langton et al.   FOOD HYDROCOLLOIDS

Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden

(2018) Elin Röös et al.   RENEWABLE AGRICULTURE AND FOOD SYSTEMS

Seed Storage Proteins of Faba Bean (Vicia faba L): Current Status and Prospects for Genetic Improvement

(2018) Ahmed O. Warsame et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical properties of native and extruded maize flours in the presence of animal proteins

(2018) Ángela Bravo-Núñez et al.   JOURNAL OF FOOD ENGINEERING

Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches

(2018) Liying Li et al.   FOOD CHEMISTRY

Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends

(2018) Cuihong Yang et al.   FOOD CHEMISTRY

NMR spectroscopy of starch systems

(2017) Fan Zhu   FOOD HYDROCOLLOIDS

The ability to store energy in pea protein gels is set by network dimensions smaller than 50 nm

(2014) Claire Darizu Munialo et al.   FOOD RESEARCH INTERNATIONAL

Hydration properties and phosphorous speciation in native, gelatinized and enzymatically modified potato starch analyzed by solid-state MAS NMR

(2013) Flemming H. Larsen et al.   CARBOHYDRATE POLYMERS

Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels

(2013) M. Joshi et al.   FOOD HYDROCOLLOIDS

Retrogradation characteristics of pulse starches

(2013) P. Ambigaipalan et al.   FOOD RESEARCH INTERNATIONAL

Pasting and Extrusion Properties of Mixed Carbohydrate and Whey Protein Isolate Matrices

(2013) Charles I. Onwulata et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Phase behaviour and in vitro hydrolysis of wheat starch in mixture with whey protein

(2012) Natasha Yang et al.   FOOD CHEMISTRY

Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

(2011) P. Ambigaipalan et al.   FOOD RESEARCH INTERNATIONAL

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

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Composition, molecular structure, properties, and modification of pulse starches: A review

(2009) R. Hoover et al.   FOOD RESEARCH INTERNATIONAL

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