Results 1 to 10 of about 147,608 (311)
The Current Situation of Pea Protein and Its Application in the Food Industry
Molecules, 2022 Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein
Parvathy Shanthakumar +5 more
doaj +3 more sources
Pea protein isolate characteristics modulate functional properties of pea protein–cranberry polyphenol particles [PDF]
Food Science & Nutrition, 2021 AbstractPlant polyphenols have a natural binding affinity for proteins, and their interaction can be exploited to form diverse aggregate particles. Protein–polyphenol particles utilized as food ingredients allow consumers to incorporate more health‐benefiting plant bioactives into their diets.
Renee Cilliers Strauch, Mary Ann Lila
openaire +2 more sources
Research Progress on Modification and Application of Pea Protein in Food Field
Shipin gongye ke-ji, 2023 Pea is an important source of high-quality plant protein in human diet, and its protein components are hypoallergenic. Many scholars have conducted studies on the function of pea protein, while there is still a lack of systematic reports on the effects ...
Hang ZHOU, Tong XIAO, Tiemin XIE
doaj +1 more source
Current Research in Food Science, 2023 This study investigated the impact of ultra-shear technology (UST) processing on dairy-pea protein dispersions with different fat levels. Raw milk, skim milk, and cream, as well as model dispersions with combinations of dairy products and pea protein (i ...
Jerish Joyner Janahar +5 more
doaj +1 more source
Future Foods, 2023 Pea preparations (flours, concentrates, and isolates) are increasingly used in plant-based products, but their characteristic odor is often causing problems.
Aleksandra Zhogoleva +2 more
doaj +1 more source
JDS Communications, 2022 In the midst of rising consumer health and environmental concerns, pea protein has increased in popularity as an alternative to animal-origin proteins.
Abigail Krentz +2 more
doaj +1 more source
Effect of Sodium Carboxymethyl Cellulose on the Quality of Extruded Pea Protein Products [PDF]
Shipin Kexue, 2023 In order to improve the quality of pea protein-based meat analog, this study investigated the effect of interaction between sodium carboxymethyl cellulose (CMC) and protein on the quality of extruded pea protein products.
XIAO Zhigang, WANG Haiguan, JIANG Ruisheng, YU Xiaoshuai, WANG Zhenguo, ZHANG Junjie, WANG Zhe, GAO Yuzhe
doaj +1 more source
Protein Methylation in Pea Chloroplasts [PDF]
Plant Physiology, 1990 The methylation of chloroplast proteins has been investigated by incubating intact pea (Pisum sativum) chloroplasts with [(3)H-methyl]-S-adenosylmethionine. Incubation in the light increases the amount of methylation in both the thylakoid and stromal fractions. Numerous thylakoid proteins serve as substrates for the methyltransfer reactions.
K J, Niemi, J, Adler, B R, Selman
openaire +2 more sources
Is pea our hidden allergen? An American pediatric case series
Journal of Allergy and Clinical Immunology: Global, 2023 Plant-based diets, consisting of legumes, are becoming increasingly a diet trend, thus a focus for food manufacturers as a source of protein. Allergy to legumes, specifically to green pea and dun pea, have been emerging. There is currently no data on pea
Racha Abi-Melhem, MD, Yasmin Hassoun, MD
doaj +1 more source
Effect of extrusion treatment on the functional properties and structure of pea protein
Shipin yu jixie, 2022 Objective: This study focuses on the effects of twin-screw extrusion on the functional properties and structure of pea protein. Methods: The color change of pea protein extrudates were analyzed by automatic colorimeter, the water holding capacity and ...
ZHANG Bai-ru +4 more
doaj +1 more source