Results 151 to 160 of about 11,038 (258)

Innovative Processing Technologies for Legumes and Legume Products—A Review

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT The demand for plant‐based foods to improve food security, reduce malnutrition and promote better health worldwide has increased significantly in recent years. Legumes are a nutrient‐rich, sustainable, less expensive source of plant‐based foods, making them a healthy option for developing new food products.
Md Mirza Sahria Kamal, Kirk D. Dolan, Muhammad Siddiq   +2 more
wiley   +1 more source

Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride. [PDF]

Food Chem X
Qi X, Li Y, Xiao J, Zhang Q, Huang Z, Xie J.   +5 more
europepmc   +1 more source

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability. [PDF]

Foods, 2023
Zhang J, Zhao S, Li L, Kong B, Liu H.
europepmc   +1 more source

Exploring Variations in Protein Composition in Pea Seeds and Processed Ingredients: A Comparative Analysis of Five Pea Varieties Using Targeted Parallel Reaction Monitoring Mass Spectrometry (PRM‐MS)

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Pea seeds are a good source of sustainable plant‐based proteins. Increasing their utilization will depend on gaining a precise quantitative understanding of important quality‐determining proteins from the seed matrix and tracing their changes through processing.
Prem Prakash Das, Praiya Asavajaru, Yuping Lu, Caishuang Xu, Derek R. Dee, Anusha Samaranayaka, Nandhakishore Rajagopalan   +6 more
wiley   +1 more source

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]

Foods
Plocina L, Beitane I.
europepmc   +1 more source

Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture. [PDF]

Foods, 2022
Leelapunnawut S, Ngamwonglumlert L, Devahastin S, Derossi A, Caporizzi R, Chiewchan N.   +5 more
europepmc   +1 more source

Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product

Modern Agriculture, Volume 4, Issue 2, December 2026.
This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu, Reuben Acheampong, Papa Toah Akonor, Bernard Kwabena Asiedu, Rexford Obeng, Anthonia Helga Andoh‐Odoom, Dora Duah‐Bisiw, Jacob Ulzen, Michael Wiafe‐Kwagyan, Nii Korley Kortei, Justice Owusu‐Bempah   +10 more
wiley   +1 more source

Ultrasound-assisted construction of pea protein isolate-folic acid covalent complex as self-assembled nanocarrier: Enhancing the stability, precise release property, and bioaccessibility of curcumin. [PDF]

Ultrason Sonochem
Wang Z, Li H, Yu H, Wang X, Guo J, Qing J, Yang H, Xiao X, Wang R, Shan Y, Ding S.   +10 more
europepmc   +1 more source

Determination of dry bean physiological maturity from UAS RGB time series using a stacking ensemble of color‐derived spectral features

The Plant Phenome Journal, Volume 9, Issue 1, December 2026.
Abstract Evaluating physiological maturity is an important trait in dry bean breeding (Phaseolus vulgaris L.), but field scoring can be inaccurate, subjective, and a persistent bottleneck in multi‐environment trials. To address this, we developed a low‐cost, high‐throughput pipeline that predicts plot‐level days after planting at maturity from time ...
Aliasghar Bazrafkan, Lovepreet Singh, John Hawkins, Evan M. Wright, Valerio Hoyos‐Villegas   +4 more
wiley   +1 more source

Microbial Mechanisms and Sensory Outcomes of Flavor Development in Fermented Plant‐Based Proteins

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Fermentation improves the flavor and consumer appeal of plant‐based proteins by reducing off‐flavors and generating desirable taste and aroma compounds. This review summarizes microbial mechanisms of flavor development, factors influencing sensory quality, and emerging opportunities in precision fermentation, flavoromics, and microbial engineering ...
Nancy D. Asen
wiley   +1 more source