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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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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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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Zanco Journal of Pure and Applied Sciences, 2021 Vitamin D deficiency is common with several effects that include nonskeletal impacts. Many studies showed associations between Vitamin D deficiency and oxidative statues with disturbed testicles in male rats (Rattus norvegicus) which might be improved ...
Diyar Hamid Karim +2 more
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Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses [PDF]
Food and Feed Research, 2017 The aim of this work was to improve the quality of gluten-free bread made with high content of soy flour and enriched with sugar beet molasses by incorporating ingredients with a potential to simultaneously enhance the nutritional quality of the breads ...
Šimurina Olivera D. +5 more
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Evaluation of various varieties of peas as raw material for deep processing
Аграрная наука Евро-Северо-Востока, 2022 The article provides an overview of the criteria for choosing pea varieties to evaluate economically valuable traits. For the effective use of peas as raw materials for deep processing, two directions can be considered: a joint increase in the content of
V. G. Goldstein +3 more
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Applied Food Research, 2022 Prolonged consumption of chemical binders in sausage can cause health effects. Pigeon pea is rich in protein which can be isolated and used as an alternative to chemicals and soybean protein in the manufacture of sausages. The objective of this study was
Alice D. Gomezulu, Richard J. Mongi
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