Results 161 to 170 of about 32,232 (290)

Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi, K. G. Upul Kumarasinghe, Mauro Mocerino, Ranil Coorey   +3 more
wiley   +1 more source

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Fabrication, characterization, and emulsifying properties of complex based on pea protein isolate/pectin for the encapsulation of pterostilbene. [PDF]

Food Chem X, 2023
Tang Z, Tao Y, Huang Q, Huang Y, Huang J, Wu Y, Jing X, Yang T, Li X, Liang J, Sun Y.   +10 more
europepmc   +1 more source

Identification and Functional Characterization of Isoflavone synthase Gene Family in Pea (Pisum sativum): The Entry Point to Pisatin Biosynthesis

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Isoflavone synthase (IFS), a cytochrome P450 monooxygenase of the CYP93C subfamily, catalyzes the conversion of flavanones into isoflavones, the first committed step in the biosynthesis of isoflavonoid phytoalexins. In pea (Pisum sativum L.), the phytoalexin pisatin plays a pivotal role in defense against pathogens.
Muhammad Sufyan Tahir, Kuflom Kuflu, Nishat Shayala Islam, Tim McDowell, Sangeeta Dhaubhadel   +4 more
wiley   +1 more source

Effects of deamidation by protein glutaminase on the flavor binding properties of pea protein isolate. [PDF]

Food Chem X
Siripitakpong P, Wongprasert T, Rungrotmongkol T, Suppavorasatit I.   +3 more
europepmc   +1 more source

Effect of ultrasound on the glycosylation reaction of pea protein isolate-arabinose: Structure and emulsifying properties. [PDF]

Ultrason Sonochem, 2022
Chen X, Dai Y, Huang Z, Zhao L, Du J, Li W, Yu D.   +6 more
europepmc   +1 more source

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Reducing Agents Aid in the Texturization of Pea Protein Isolate During High Moisture Extrusion. [PDF]

J Food Sci
Bernin JB, Watanabe P, Smith B, Kowalski RJ, Ganjyal GM.   +4 more
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

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source