Results 251 to 260 of about 58,536 (309)

The effect of transglutaminase, oleogel/hydrogel ratio, and NaCl addition on the structural and textural properties of pea protein/candelilla wax-based bigels. [PDF]

Curr Res Food Sci
Friedman N, Moguiliansky S, Davidovich-Pinhas M.   +2 more
europepmc   +1 more source

Effects of Meloidogyne incognita on agronomic parameters and structural changes in eggplant (Solanum gilo Raddi) roots treated with Purpureocillium lilacinum

Plant Biology, EarlyView.
Meloidogyne incognita impairs eggplant growth through gall formation with changes in root cell wall components and vascular tissue disruption, while the biocontrol agent Purpureocillium lilacinum mitigates these effects by reducing nematode infection. Abstract Meloidogyne spp. induce structural changes during the development of root‐knot galls, leading
R. M. I. F. Vilela, V. C. Kuster, A. A. de Souza, V. C. Martini, T. A. Magalhães, R. M. dos Santos Isaias, D. C. de Oliveira   +6 more
wiley   +1 more source

Study on Configuration Design and Numerical Simulation of Twin-Screw Extruder Cooling Die Based on Pea Protein Isolate Flow Properties. [PDF]

Foods
Yang M, Zhang X, Wu M, Zhang T, Zou F, Yang S.   +5 more
europepmc   +1 more source

Ultrasonication time dependent structuring of heat-treated legume proteins: interfacial adsorption and stabilization of faba bean and pea protein isolates in high internal phase Pickering emulsions. [PDF]

Ultrason Sonochem
Lee HG, Lee J, Jo YJ, Choi MJ.
europepmc   +1 more source

Effect of ionic type of celluloses attached to pea protein on high internal phase Pickering emulsions properties. [PDF]

Food Chem X
Wang Y, Li B, Yang C, Guan Y, Liu N, Chen Y, Wang K, Huang S, Liu Y, Zhu Q, Zhou Y.   +10 more
europepmc   +1 more source

Protein-Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures. [PDF]

Gels
Kuang J, Hamon P, Lee J, Bouhallab S, Cases E, Saurel R, Lechevalier V.   +6 more
europepmc   +1 more source

Randomized Controlled Trial: Effects of a Bitter-Tasting Pea Protein Hydrolysate Intervention With Low Degree of Hydrolyzation on Energy Intake in Moderately Overweight Male Subjects. [PDF]

Mol Nutr Food Res
Gradl K, Sterneder S, Kahlenberg K, Brandl B, Skurk T, Somoza V.   +5 more
europepmc   +1 more source

Techno-functionality of pea protein isolate: Influence of ultrasound and high-pressure homogenization modification methods. [PDF]

Ultrason Sonochem
Bahmanyar F, Pashaei M, Nayebzadeh K, Dini A, Mirmoghtadaie L, Hosseini H.   +5 more
europepmc   +1 more source

Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations. [PDF]

Molecules
Tang S, Yang X, Wang C, Wang C.
europepmc   +1 more source