Results 291 to 300 of about 70,314 (308)

Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate

Food Hydrocolloids, 2021
Yonghui Li
exaly  

Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications

Food Chemistry, 2023
Mursalin Sajib, Mehdi Abdollahi
exaly  

The Current Situation of Pea Protein and Its Application in the Food Industry

Molecules, 2022
Joanna Klepacka, Prince Chawla, Sanju Bala Dhull   +2 more
exaly  

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

Food Research International, 2013
Rong He
exaly  

Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour

Food Hydrocolloids, 2020
Caren Tanger, Ulrich Kulozik
exaly  

Improving the Texture of Pea Protein Isolate Gels with Fibrillar Proteins

Plant-based proteins offer sustainable and healthier alternatives to animal-derived proteins, but achieving similar textures remains challenging. This thesis explores innovative methods to enhance the texture and strength of pea protein gels using fibrillar proteins, enzymatic crosslinking, and ionic interactions.
openaire   +1 more source

Enzymatic protein hydrolysates from high pressure-pretreated isolated pea proteins have better antioxidant properties than similar hydrolysates produced from heat pretreatment

Food Chemistry, 2015
Abraham T Girgih, Lin Lin, Rong He
exaly  

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

Trends in Food Science and Technology, 2019
Travis G Burger, Yue Zhang
exaly  

Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH

Food Hydrocolloids, 2020
Leqi Cui, Nonoy B Bandillo, Jae-Bom Ohm
exaly  

Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

Food Hydrocolloids, 2018
Yang Lan, Bingcan Chen, Jiajia Rao
exaly