Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market

Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds

(2022) Uyory Choe et al.   FOOD CHEMISTRY

Parallel comparison of functional and physicochemical properties of common pulse proteins

(2021) Xiao Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical, functional and emulsifying properties of plant protein powder from industrial sesame processing waste as affected by spray and freeze drying

(2021) Elif Ezgi Özdemir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Plant proteins as high-quality nutritional source for human diet

(2020) Amanda Gomes Almeida Sá et al.   TRENDS IN FOOD SCIENCE & 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

Physicochemical and functional properties of proteins isolated from local beans of Turkey

(2020) Rukiye Gundogan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An efficient ultrasound-assisted extraction method of pea protein and its effect on protein functional properties and biological activities

(2020) Feng Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

(2020) Jan M. Bühler et al.   Foods

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

(2020) Caren Tanger et al.   FOOD HYDROCOLLOIDS

Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder

(2020) Fatema Hossain Brishti et al.   FOOD RESEARCH INTERNATIONAL

Drying methods affect physicochemical and functional properties of quinoa protein isolate

(2020) Yanting Shen et al.   FOOD CHEMISTRY

Functional properties of chickpea protein isolates dried by refractance window drying

(2018) İsmail Tontul et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

On the thermal behavior of protein isolated from different legumes investigated by DSC and TGA

(2018) Lucia Ricci et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Composition and Functional Properties of Saline-Soluble Protein Concentrates Prepared from Four Common Dry Beans (Phaseolus vulgaris L.)

(2018) Mila P. Hojilla-Evangelista et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Industrial scale preparation of pea flour fractions with enhanced nutritive composition by dry fractionation

(2018) Curtis Rempel et al.   FOOD CHEMISTRY

Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours

(2017) Antonios Drakos et al.   FOOD CHEMISTRY

Grinding of maize: The effects of fine grinding on compositional, functional and physicochemical properties of maize flour

(2016) Lei Shi et al.   JOURNAL OF CEREAL SCIENCE

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

(2015) Pascalle J. M. Pelgrom et al.   Food and Bioprocess Technology

Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates

(2015) Idrees Ahmed Wani et al.   FOOD RESEARCH INTERNATIONAL

Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates

(2015) Abir Mokni Ghribi et al.   JOURNAL OF FOOD ENGINEERING

A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation

(2013) Ee-San Tan et al.   FOOD CHEMISTRY

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

(2013) Raffael Osen et al.   JOURNAL OF FOOD ENGINEERING

Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut

(2013) Tanaji G Kudre et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

(2012) Pragati Kaushal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

(2011) M. Joshi et al.   FOOD CHEMISTRY

Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties

(2011) Xin Rui et al.   FOOD RESEARCH INTERNATIONAL

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

(2010) Zhen Ma et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

(2008) E.M. Papalamprou et al.   FOOD HYDROCOLLOIDS