Results 231 to 240 of about 99,089 (261)

Effects of heat treatment on the emulsifying properties of pea proteins

Food Hydrocolloids, 2016
Yeming Chen, Xiangzhen Kong, Yufei Hua   +2 more
exaly  

Pea

2020
openaire   +2 more sources

Pea Starch: Composition, Structure and Properties — A Review

Starch/Staerke, 2002
Wajira S Ratnayake, Thomas Warkentin, Ratnajothi Hoover   +2 more
exaly  

Bionanocomposites based on pea starch and cellulose nanowhiskers hydrolyzed from pea hull fibre: Effect of hydrolysis time

Carbohydrate Polymers, 2009
Changhua Liu, Yun Chen, Peter R Chang
exaly  

PEAS

1998
Conicella C, Errico A, Frusciante L, Saccardo F, Monti LM   +4 more
openaire   +2 more sources

Interspecific competition, N use and interference with weeds in pea–barley intercropping

Field Crops Research, 2001
Per Ambus, E S Jensen, H Hauggaard-Nielsen   +2 more
exaly  

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

Trends in Food Science and Technology, 2019
Travis G Bürger
exaly  

Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads

Food Chemistry, 2018
Zhan-Hui Lu, Qiang Liu, Elizabeth Donner   +2 more
exaly  

SWEET PEA and PERENNIAL PEA (Lathyrus)

2008
openaire   +1 more source

Peas

2018
openaire   +2 more sources