Results 271 to 280 of about 26,962 (331)

The Role of Ohmic Heating in Tailoring Pea Protein Functionality. [PDF]

Gels
Avelar Z, Loureiro L, Leite AC, Vicente AA, Rodrigues RM.   +4 more
europepmc   +1 more source

Atypical memory B cell clonal expansion and inflammatory programs associate with platelet-activating antibody development in COVID-19. [PDF]

JCI Insight
Witman N, Yu M, Zhang Y, Gai K, Chen Y, Zhou L, Nguyen C, Zhu W, Zheng Y, Jobe S, Graham MB, Cui W, Wang D, Wen R.   +13 more
europepmc   +1 more source

Understanding the complex relationship between amino acid absorption kinetics and postprandial muscle protein synthesis rates in healthy adults and critically ill patients. [PDF]

Curr Opin Clin Nutr Metab Care
Witard OC, Prokopidis K, Deane CS.
europepmc   +1 more source

Incorporating 25 g/d of Pea Fiber into Food for 4 Wk Reduces Glucose Area under the Curve in Individuals with Overweight and Obesity. [PDF]

J Nutr
Ghanaatgar M, Ackah-Swanzy L, Anguah KO.
europepmc   +1 more source

Phytochrome and calcium stimulation of protein phosphorylation in isolated pea nuclei

Biochemical and Biophysical Research Communications, 1985
The phosphorylation of several proteins in pea nuclei was promoted by Ca2+ and by red light. The red light-induced stimulation was reversed by far-red light, indicating that the photoreceptor modulating this response was the photochromic pigment, phytochrome.
Neeraj Datta, Yuh-Ru Chen, Stanley J. Roux   +2 more
openalex   +3 more sources

Fabrication and characterization of crosslinked pea protein isolated/pullulan/allicin electrospun nanofiber films as potential active packaging material

Food Packaging and Shelf Life, 2022
Baohua Kong
exaly   +2 more sources

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Texturization of pea protein isolate by micro compounding

Food Research International, 2023
Twin-screw micro compounding is introduced as a novel technique to process and characterize small plant protein samples under conditions that are relevant for meat analogue processing. Small samples of pea protein isolate (PPI) (5 cm3, corresponding to ∼7 g of hydrated sample) are batch-processed at water contents between 40 and 70 % w/w and ...
Christina F, Tingle, Kenzie, McClintic, Aristotle J, Zervoudakis, Belal J, Muhialdin, Job, Ubbink   +4 more
openaire   +2 more sources

Effect of pressure or temperature pretreatment of isolated pea protein on properties of the enzymatic hydrolysates

Food Research International, 2013
Rong He, Rotimi Aluko, Stephanie Jung
exaly   +2 more sources

Identification of Compounds Contributing to Umami Taste of Pea Protein Isolate

Food Chemistry, 2023
The umami taste of pea protein ingredients can be desirable or undesirable based on the food application. The compounds contributing to the umami perception of pea protein isolate (PPI) were investigated. Sensory-guided prep-liquid chromatography fractionation of a 10% aqueous PPI solution revealed one well-known compound, monosodium glutamate (MSG ...
Paulina, Ongkowijoyo, Devin G, Peterson
openaire   +2 more sources