Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

(2021) Mehrsa Emkani et al.   Foods

A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein

(2021) Anika Singh et al.   MOLECULES

Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger

(2020) Hayley M. Kumitch et al.   CEREAL CHEMISTRY

Novel Drying Methods for Sustainable Upcycling of Brewers’ Spent Grains as a Plant Protein Source

(2020) Anubhav Pratap Singh et al.   Sustainability

Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea ( Pisum sativum L.) protein

(2020) Philip Pui‐Li Yen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

(2020) Aleksei Kaleda et al.   Foods

Plant-Based (Hemp, Pea and Rice) Protein–Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed (Cannabis sativa) Oil

(2020) Marcin Andrzej Kurek et al.   Foods

Pea Protein for Hempseed Oil Nanoemulsion Stabilization

(2019) Maciej Jarzębski et al.   MOLECULES

Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants

(2019) Ana C. Ferreira et al.   JOURNAL OF FOOD SCIENCE

Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour

(2018) Burcu Çabuk et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Pea protein isolates: Structure, extraction, and functionality

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

A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing

(2016) Anika Singh et al.   JOURNAL OF FOOD SCIENCE

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

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

Characterization of individual proteins in pea protein isolates and air classified samples

(2015) Annika Reinkensmeier et al.   FOOD RESEARCH INTERNATIONAL

Production of Aroma Compounds in Lactic Fermentations

(2014) E.J. Smid et al.   Annual Review of Food Science and Technology

Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed

(2013) Hamed Mirhosseini et al.   Chemistry Central Journal

Characterisation of odour active compounds along extraction process from pea flour to pea protein extract

(2013) Chloé Murat et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates

(2011) Ali R. Taherian et al.   FOOD RESEARCH INTERNATIONAL

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

(2010) Miroljub Barac et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

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