Results 141 to 150 of about 11,038 (258)

Virus‐Induced Genome Editing in the Parasitic Plant Phtheirospermum japonicum

Plant, Cell &Environment, EarlyView.
Hannes Ruwe, Freya Inger Kleinelanghorst, Victoria Zimmer, Thomas Spallek   +3 more
wiley   +1 more source

Aphid Resistance in Pulse Crops: Sources, Mechanisms, Genetics and Breeding

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Aphids are major pests of pulse crops, causing damage through phloem sap feeding and virus transmission. In this context, resistant varieties are central components of sustainable aphid management. This review synthesizes current knowledge on resistance sources, phenotyping strategies, resistance mechanisms, genetic control and breeding ...
Francisco A. Mendes, Susana T. Leitão, Diego Rubiales, Maria Carlota Vaz Patto   +3 more
wiley   +1 more source

Effects of Curdlan on 3D-Printed Meat Analogs Based on <i>Stropharia rugosoannulata</i> Mycelium and Pea Protein Isolate: Printability, Rheology, and Texture. [PDF]

Foods
Hu X, Tang H, Wang J, Su X, Zou L, Xu B.
europepmc   +1 more source

Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels. [PDF]

Front Nutr, 2022
Hou W, Long J, Hua Y, Chen Y, Kong X, Zhang C, Li X.   +6 more
europepmc   +1 more source

Strategies for Mitigating Anti‐Nutritional Factors in Legumes: A Review of Traditional and Innovative Processing Techniques for Enhanced Bioavailability

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Legumes (family Fabaceae) are vital, nutrient‐dense global resources rich in proteins, complex carbohydrates and micronutrients. Although offering agronomic benefits like nitrogen fixation, their dietary utilization is often constrained by anti‐nutritional factors (ANFs) such as phytates, tannins, lectins and oligosaccharides, which reduce ...
Diana Kavaya, Muhammad Siddiq, Leonard M. P. Rweyemamu, Lilian Daniel Kaale   +3 more
wiley   +1 more source

Potential of Homopolysaccharide-Producing Starter Cultures in the Fermentation of Coconut Yoghurt Alternatives Enriched with Pea Protein Isolate. [PDF]

Foods
Libberecht S, Ristevska M, Gibis M, Loeffler M.   +3 more
europepmc   +1 more source

Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum. [PDF]

Foods, 2022
Aniya, Cao Y, Liu C, Lu S, Fujii Y, Jin J, Xia Q.   +6 more
europepmc   +1 more source

Pea Protein Extraction Techniques: A Comparative Study With Commercial Pea and Soy Proteins

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Two common methods used to separate plant‐based proteins are wet extraction and dry fractionation. To identify the most suitable industrial applications, this study investigated the effects of wet extraction and dry fractionation on the physicochemical and functional properties of the Australian yellow field pea proteins, comparing them ...
Anahita Sharifi, Pankaj Maharjan, Farhad Ahmadi, Ken Ng, Hafiz Suleria, Cassandra Walker   +5 more
wiley   +1 more source

Fermentation of Pea Protein Isolate by <i>Enterococcus faecalis</i> 07: A Strategy to Enhance Flavor and Functionality. [PDF]

Foods
Zhu Z, Zhu L, Wang Y, Cao R, Ren Y, Zhao X.   +5 more
europepmc   +1 more source

Structure and stability characterization of pea protein isolate-xylan conjugate-stabilized nanoemulsions prepared using ultrasound homogenization. [PDF]

Ultrason Sonochem, 2022
Zhao D, Ge Y, Xiang X, Dong H, Qin W, Zhang Q.   +5 more
europepmc   +1 more source