Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment

Physicochemical and functional properties of high pressure-treated isolated pea protein

(2018) Dongfang Chao et al.   Innovative Food Science & Emerging Technologies

Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake

(2016) Lydia Campbell et al.   FOOD CHEMISTRY

Simultaneous treatment of heat and high pressure homogenization of zein in ethanol–water solution: Physical, structural, thermal and morphological characteristics

(2016) Cuixia Sun et al.   Innovative Food Science & Emerging Technologies

Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure

(2016) F. Peyrano et al.   Innovative Food Science & Emerging Technologies

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

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

Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

(2015) C. Chang et al.   FOOD RESEARCH INTERNATIONAL

Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativumL.) protein isolates

(2015) Raffael Osen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Thermal aggregation behaviour of soy protein: characteristics of different polypeptides and sub-units

(2015) Xiu-Ting He et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

(2014) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

A Study on the Mechanical Properties of Pea Protein Isolate Films

(2013) Dariusz Kowalczyk et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Interfacial and emulsifying properties of lentil protein isolate

(2012) M. Joshi et al.   FOOD CHEMISTRY

Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate

(2012) J.-L. Mession et al.   FOOD HYDROCOLLOIDS

Sequential preheating and transglutaminase pretreatments improve stability of whey protein isolate at pH 7.0 during thermal sterilization

(2012) Qixin Zhong et al.   FOOD HYDROCOLLOIDS

Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

(2011) Abayomi P. Adebiyi et al.   FOOD CHEMISTRY

Enzymatic modifications of pea protein and its application in protein–cassava and corn starch gels

(2011) Pablo D. Ribotta et al.   FOOD HYDROCOLLOIDS

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

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

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

Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams

(2010) I. Nicorescu et al.   FOOD HYDROCOLLOIDS

Heat-induced modifications in the functional and structural properties of vicilin-rich protein isolate from kidney (Phaseolus vulgaris L.) bean

(2009) Chuan-He Tang et al.   FOOD CHEMISTRY

Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativumL.) Seed Flours

(2009) Rotimi E. Aluko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

(2009) Christopher P.F. Marinangeli et al.   JOURNAL OF FOOD SCIENCE

Functional properties of protein isolates from soybeans stored under various conditions

(2008) Chun Liu et al.   FOOD CHEMISTRY

Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates

(2008) Lilian E. Abugoch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY