Microfluidization as Homogenization Technique in Pea Globulin-Based Emulsions

Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties

(2018) Jingqi Yang et al.   FOOD HYDROCOLLOIDS

Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review

(2018) Hafiz Rizwan Sharif et al.   FOOD HYDROCOLLOIDS

Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization

(2018) Bonastre Oliete et al.   Innovative Food Science & Emerging Technologies

Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate

(2018) Yang Lan et al.   FOOD CHEMISTRY

Effects of heat treatment on the emulsifying properties of pea proteins

(2016) Weiwei Peng et al.   FOOD HYDROCOLLOIDS

Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication

(2016) Noel A. McCarthy et al.   FOOD RESEARCH INTERNATIONAL

Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0

(2014) Han-Ning Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

(2013) Yun Shao et al.   FOOD HYDROCOLLOIDS

Emulsifying and Interfacial Properties of Vicilins: Role of Conformational Flexibility at Quaternary and/or Tertiary Levels

(2013) Han-Ni Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

(2012) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Microfluidization as a potential technique to modify surface properties of soy protein isolate

(2012) Lan Shen et al.   FOOD RESEARCH INTERNATIONAL

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

Flocculation of protein-stabilized oil-in-water emulsions

(2010) Eric Dickinson   COLLOIDS AND SURFACES B-BIOINTERFACES

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 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