β-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their In Vitro Digestibility

Impact of succinylation on pea protein-curcumin interaction, polyelectrolyte complexation with chitosan, and gastrointestinal release of curcumin in loaded-biopolymer nano-complexes

(2021) Ogadimma D. Okagu et al.   JOURNAL OF MOLECULAR LIQUIDS

The effect of viscous soluble dietary fiber on nutrient digestion and metabolic responses Ⅰ: In vitro digestion process

(2020) Maoshen Chen et al.   FOOD HYDROCOLLOIDS

Preheat-stabilized pea proteins with anti-aggregation properties

(2019) Chao Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities

(2019) Elisa Di Stefano et al.   Scientific Reports

Interaction between cereal β-glucan and proteins in solution and at interfaces

(2018) Claudia Zielke et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

The effect of in vitro gastrointestinal conditions on the structure and conformation of oat β-glucan

(2018) Konstantinos Korompokis et al.   FOOD HYDROCOLLOIDS

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

(2018) Ting Xiong et al.   FOOD RESEARCH INTERNATIONAL

Aggregation and microstructure of cereal β-glucan and its association with other biomolecules

(2018) Claudia Zielke et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature

(2018) Ruyi Li et al.   FOOD RESEARCH INTERNATIONAL

Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage

(2018) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality

(2017) Marcela Jarpa-Parra   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional colloids from proteins and polysaccharides for food applications

(2017) Wahyu Wijaya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect

(2016) Edoardo Capuano   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer

(2015) M. Jarpa-Parra et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

(2015) Andrea K. Stone et al.   FOOD RESEARCH INTERNATIONAL

Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality

(2014) M. Jarpa-Parra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

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

The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

(2011) Alejandra Regand et al.   FOOD CHEMISTRY

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

Kinetics of Phase Separation of Oat β-Glucan/Whey Protein Isolate Binary Mixtures

(2009) Vassilis Kontogiorgos et al.   Food Biophysics

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

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL