Food Chemistry AdvancesThe current study aims to modify the functional, physical, structural and nutritional characteristics of pea protein isolate. High-intensity ultrasound treatment was used at 20 kHz frequency and 25 % amplitude for 10 (US10), 20 (US20), or 30 (US30) min ...
Gulay Ozkan +3 more
doaj +1 more source
Seed germination improves air classification efficiency of pea and faba bean flours
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Increasing interest in incorporating pulses into human diets has increased demand for their fractionation into diverse food ingredients. Air classification has relatively low capital and operating costs, uses no water, and preserves the native protein structure.
Areha Abid +8 more
wiley +1 more source
The major albumin proteins from pea (Pisum sativum L). Purification and some properties [PDF]
, 1984 Ronald R. D. Croy +3 more
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Impact of native pea proteins on the gelation properties of pea protein isolates
Food Structure, 2023 Ysamar Rodriguez, Michael Beyrer
openaire +1 more source
Physicochemical characterization and phenolic compound content of flour from blended juice residues
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa +4 more
wiley +1 more source
Advancements in Mass Spectrometry‐Based Glycomics in Food and Nutritional Science
Mass Spectrometry Reviews, EarlyView.ABSTRACT This review highlights advancements in mass spectrometry (MS)‐based glycomics in food and nutritional science. Carbohydrates, which are vital for human health, exhibit complex structures, making their analysis challenging. MS has become an indispensable tool for elucidating the structures of carbohydrates, including glycans, through soft ...
JaeHui Song +3 more
wiley +1 more source
Compositional diversity in pea flour: Effects on functional properties
Current Research in Food SciencePeas, recognized for their nutritional richness and sustainability in food systems, are increasingly important for global food security. Although flours vary widely in composition, the effects of starch and protein on their functional properties in food ...
Bo Yuan +4 more
doaj +1 more source
Evaluation of surfactant activity and emulsifying of Pea protein isolate (Pisum sativum L.) obtained by the spray dryer [PDF]
, 2018 Anderson Nogueira Mendes +6 more
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Production of Plant-Based Seafood: Scallop Analogs Formed by Enzymatic Gelation of Pea Protein-Pectin Mixtures [PDF]
, 2022 Zhiyun Zhang +6 more
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