Physicochemical characterization of changes in pea protein as the result of cold extrusion

Effects of pH and aging on the texture and physicochemical properties of extruded pea protein isolate

(2023) Belal J. Muhialdin et al.   FOOD HYDROCOLLOIDS

Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion

(2022) Bairu Zhang et al.   FOOD HYDROCOLLOIDS

High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation

(2022) Wei Dou et al.   FOOD RESEARCH INTERNATIONAL

Validation of Bioinformatic Modeling for the Zeta Potential of Vicilin, Legumin, and Commercial Pea Protein Isolate

(2021) Harrison Helmick et al.   Food Biophysics

Cold Denaturation of Proteins: Where Bioinformatics Meets Thermodynamics to Offer a Mechanistic Understanding: Pea Protein As a Case Study

(2021) Harrison Helmick et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactive extrusion: A review of the physicochemical changes in food systems

(2020) Bindvi Arora et al.   Innovative Food Science & Emerging Technologies

Role of chickpea flour in texturization of extruded pea protein

(2020) Delaney Webb et al.   JOURNAL OF FOOD SCIENCE

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

(2018) Sasimaporn Samard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry

(2017) Svenja M. Beck et al.   JOURNAL OF FOOD ENGINEERING

Cold denaturation as a tool to measure protein stability

(2016) Domenico Sanfelice et al.   BIOPHYSICAL CHEMISTRY

Pea protein isolates: Structure, extraction, and functionality

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

Effect of mixing on LAOS properties of hard wheat flour dough

(2016) Gamze Yazar et al.   JOURNAL OF FOOD ENGINEERING

Cold Denaturation Unveiled: Molecular Mechanism of the Asymmetric Unfolding of Yeast Frataxin

(2015) Domenico Sanfelice et al.   CHEMPHYSCHEM

Meat analogues: Health promising sustainable meat substitutes

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

(2015) Khetan Shevkani et al.   FOOD HYDROCOLLOIDS

FTIR characterization of protein–polysaccharide interactions in extruded blends

(2014) Pedro Guerrero et al.   CARBOHYDRATE POLYMERS

Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

(2014) Yujie Su et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

On the mechanism of cold denaturation

(2014) Giuseppe Graziano   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

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

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

Thermal Denaturation of Pea Globulins (Pisum sativum L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation

(2013) Jean-Luc Mession et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking

(2013) Yanqiang Fang et al.   JOURNAL OF FOOD ENGINEERING

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

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

(2012) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

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

Conservation and divergence on plant seed 11S globulins based on crystal structures

(2010) Mary Rose G. Tandang-Silvas et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Stability of Protein Pharmaceuticals: An Update

(2010) Mark Cornell Manning et al.   PHARMACEUTICAL RESEARCH

Molecular Dynamics Simulation of theα-Helix toβ-Sheet Transition in Coiled Protein Filaments: Evidence for a Critical Filament Length Scale

(2010) Zhao Qin et al.   PHYSICAL REVIEW LETTERS

The hydrophobic effect and its role in cold denaturation

(2009) Cristiano L. Dias et al.   CRYOBIOLOGY