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Pea Flour as Stabilizer of Oil-in-Water Emulsions: Protein Purification Unnecessary
Food Hydrocolloids, 2020Harry Bitter, Costas Nikiforidis
exaly
Effects of Heat Treatment on the Emulsifying Properties of Pea Proteins
Food Hydrocolloids, 2016Xiangzhen Kong, Yufei Hua, Caimeng Zhang
exaly
The Biological Value of Alaska Pea Proteins
The Journal of Nutrition, 1954B H, SCHNEIDER, D F, MILLER
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Recent Progress in the Utilization of Pea Protein as an Emulsifier for Food Applications
Trends in Food Science and Technology, 2019Travis G Bürger
exaly
Pea protein isolate production
2020ABSTRACT PEA PROTEIN ISOLATE PRODUCTION GÜRGEN, Emre M. Sc, Department of Food Engineering Supervisor: Prof. Dr. Suat UNGAN August 2005, 69 pages Pea seeds were tempered at moisture contents of 12.0±0.1, 13.0±0.1, 14.0+.0.1 and 15.0±0.3%. The seeds with different moisture contents were then milled and fractioned according to the particle size of 53 ...
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Volatile Compounds Analysis and Biodegradation Strategy of Beany Flavor in Pea Protein
Food Chemistry, 2023exaly