Fabrication and Characterization of Chitosan–Pea Protein Isolate Nanoparticles [PDF]
Molecules, 2022 Chitosan (CS) and pea protein isolate (PPI) were used as raw materials to prepare nanoparticles. The structures and functional properties of the nanoparticles with three ratios (1:1, 1:2 1:3, CS:PPI) were evaluated.
Man Zhang +7 more
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Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile [PDF]
Foods, 2022 Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase®, trypsin) and lactic fermentation with Lactobacillus plantarum were used to alter potential pea allergens, the functional properties and sensory profile of pea ...
Verónica García Arteaga +7 more
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Study on the physicochemical properties and gelation characteristics of pea protein isolate modified by ultrasonic-assisted succinylation [PDF]
Food Chemistry: XUltrasound could facilitate the succinylation of protein and improve the function of succinylated protein. However, the effects of ultrasound-assisted succinylation on the physicochemical property and gelation characteristics of PPI were scarely reported.
Junliang Chen +11 more
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Functional, textural, and rheological properties of mixed casein micelle and pea protein isolate co-dispersions [PDF]
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
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Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate–EGCG Molecular Complexes [PDF]
Foods, 2022 There is increasing interest in using plant-derived proteins in foods and beverages for environmental, health, and ethical reasons. However, the inherent physicochemical properties and functional performance of many plant proteins limit their widespread ...
Shuang Han +7 more
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Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate [PDF]
Food Chemistry: Molecular Sciences, 2023 Pea (Pisum sativum) is one of the most abundant and sustainable alternate source of protein. Although pea proteins have good quantities of most of the essential amino acids, they have a limited supply of tryptophan, methionine and cysteine. Moreover, pea
Prem Prakash Das +7 more
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Structure-Function Guided Extraction and Scale-Up of Pea Protein Isolate Production [PDF]
Foods, 2022 The lack of adequate guidance and control of the extraction conditions as well as the gap between bench- and industrial-scale production, contributes to the poor functionality of commercial pea protein isolate (cPPI).
Lucy Hansen, Fan Bu, Baraem P. Ismail
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Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate [PDF]
Foods, 2022 This paper investigates the relationship between the molecular structure and thermally induced gel properties of duck myofibrillar protein isolate (DMPI) as influenced by the addition of pea protein isolate (PPI).
Xueshen Zhu +6 more
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Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior [PDF]
FoodsMore understanding of the relationship among the microstructure, mechanical property, and digestive behavior is essential for the application of emulsion gels in the food industry.
Xiaojiao Li, Xing Chen, Hao Cheng
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A Study of Nutritional and Sensory Qualities of Pea Protein Isolate Beverages with a View to Their Potential Use in Patients with Psychiatric Disorders [PDF]
FoodsPatients with mental health disorders often have inadequate intakes of essential amino acids, vitamins, minerals, and fatty acids, which can negatively affect neurotransmitter synthesis, mood, cognitive function, and sensory perception.
Lasma Plocina, Ilze Beitane
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