Results 281 to 290 of about 147,608 (311)

Extraction methods significantly impact pea protein composition, structure and gelling properties

Food Hydrocolloids, 2021
Jingqi Yang, Lingyun Chen
exaly  

Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate

Food Hydrocolloids, 2021
Yonghui Li
exaly  

High moisture extrusion of pea protein: Effect of l-cysteine on product properties and the process forming a fibrous structure

Food Hydrocolloids, 2022
Huihui Peng, Chenjie Wang, Dongliang Zhang   +2 more
exaly  

Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity

Food Hydrocolloids, 2022
Remco Kornet, Jack Yang, Leonard M C Sagis   +2 more
exaly  

Strong and elastic pea protein hydrogels formed through pH-shifting method

Food Hydrocolloids, 2021
Peineng Zhu, Weijuan Huang, Jingqi Yang
exaly  

Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour

Food Hydrocolloids, 2020
Caren Tanger, Ulrich Kulozik
exaly  

Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein

Food Chemistry, 2023
Longbei Xiang, Jingjing Chen, Fang Zhong
exaly  

Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides

Food Chemistry, 2022
Kadri Koppel, Yonghui Li
exaly  

Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH

Food Hydrocolloids, 2020
Leqi Cui, Nonoy B Bandillo, Jae-Bom Ohm
exaly  

Recent progress in the utilization of pea protein as an emulsifier for food applications

Trends in Food Science and Technology, 2019
Travis G Burger, Yue Zhang
exaly