Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity

Less refined ingredients have lower environmental impact – A life cycle assessment of protein-rich ingredients from oil- and starch-bearing crops

(2021) Anouk Lie-Piang et al.   JOURNAL OF CLEANER PRODUCTION

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

(2021) Fatma Boukid et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Selective Complex Coacervation of Pea Whey Proteins with Chitosan To Purify Main 2S Albumins

(2020) Shunuan Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Behavior of plant-dairy protein blends at air-water and oil-water interfaces

(2020) Emma B.A. Hinderink et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

The forgotten 2S albumin proteins: Importance, structure, and biotechnological application in agriculture and human health

(2020) Pedro F.N. Souza   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Air-water interfacial and foaming properties of whey protein - sinapic acid mixtures

(2020) Jack Yang et al.   FOOD HYDROCOLLOIDS

Less is more: Limited fractionation yields stronger gels for pea proteins

(2020) Remco Kornet et al.   FOOD HYDROCOLLOIDS

Foams and air-water interfaces stabilised by mildly purified rapeseed proteins after defatting

(2020) Jack Yang et al.   FOOD HYDROCOLLOIDS

Adsorption of rapeseed proteins at oil/water interfaces. Janus-like napins dominate the interface

(2020) Eleni Ntone et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Dynamic heterogeneity in complex interfaces of soft interface-dominated materials

(2019) Leonard M. C. Sagis et al.   Scientific Reports

Recent progress in the utilization of pea protein as an emulsifier for food applications

(2019) Travis G. Burger et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dry fractionation methods for plant protein, starch and fiber enrichment: A review

(2019) Andrew Assatory et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition

(2019) Emma B.A. Hinderink et al.   FOOD HYDROCOLLOIDS

Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

(2019) Cornelis Kornet et al.   FOOD HYDROCOLLOIDS

Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents

(2019) Jack Yang et al.   FOOD HYDROCOLLOIDS

Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary

(2019) Simha Sridharan et al.   FOOD HYDROCOLLOIDS

Understanding differences in protein fractionation from conventional crops, and herbaceous and aquatic biomass - Consequences for industrial use

(2018) Angelica Tamayo Tenorio et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

(2018) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Mildly refined fractions of yellow peas show rich behaviour in thickened oil-in-water emulsions

(2017) Marlies E.J. Geerts et al.   Innovative Food Science & Emerging Technologies

Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology

(2016) Atinder Ghumman 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

Shear and dilatational linear and nonlinear subphase controlled interfacial rheology of β-lactoglobulin fibrils and their derivatives

(2013) Patrick A. Rühs et al.   JOURNAL OF RHEOLOGY

Power-law rheology in the bulk and at the interface: quasi-properties and fractional constitutive equations

(2012) A. Jaishankar et al.   PROCEEDINGS OF THE ROYAL SOCIETY A-MATHEMATICAL PHYSICAL AND ENGINEERING SCIENCES

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

(2011) Ali R. Taherian 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

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

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

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

Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.)

(2010) Sei Joon Park et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The potential of dry fractionation processes for sustainable plant protein production

(2010) M.A.I. Schutyser et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2009) Joyce Boye 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

New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear

(2008) Randy H. Ewoldt et al.   JOURNAL OF RHEOLOGY