Results 281 to 290 of about 147,069 (312)

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, Peter R Chang
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  

Pea

2020
openaire   +2 more sources

A Poisonous Pea Contaminate

Science, 1944
openaire   +2 more sources

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

Food Hydrocolloids, 2020
Marcel B J Meinders, Johannes H Bitter, Constantinos V Nikiforidis   +2 more
exaly  

PEAS

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

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

Food Hydrocolloids, 2018
Bingcan Chen, Jiajia Rao
exaly  

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

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