Results 271 to 280 of about 534,039 (305)

Extraction methods significantly impact pea protein composition, structure and gelling properties

Food Hydrocolloids, 2021
Jingqi Yang, Lingyun Chen
exaly  

Pea

2020
openaire   +2 more sources

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

Food Hydrocolloids, 2020
Caren Tanger, Ulrich Kulozik
exaly  

Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes

Food Chemistry, 2021
Yikai Ren, Thomas D Warkentin, Yongfeng Ai   +2 more
exaly  

Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides

Food Chemistry, 2022
Kadri Koppel, Yonghui Li
exaly  

Effects of heat treatment on the emulsifying properties of pea proteins

Food Hydrocolloids, 2016
Xiangzhen Kong, Yeming Chen, CaiMeng Zhang   +2 more
exaly  

The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives

Comprehensive Reviews in Food Science and Food Safety, 2020
Jiao Ge, Harold Corke, Khalid Gul
exaly  

Extraction of condensed tannins from beach pea (Lathyrus maritimus L.) as affected by different solvents

Food Chemistry, 2001
M Naczk
exaly  

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

Carbohydrate Polymers, 2009
Yun Chen, Changhua Liu, Xiaodong Cao
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