Results 171 to 180 of about 32,232 (290)

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

Lupin Species and Protein Fraction Type Affect the Conformational State and Functional Performance of the Proteins

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Defatted white and blue lupin seed flours were each sequentially fractionated into albumin, globulin, and glutelin followed by structure and function evaluation. The albumins had the best solubility profile, globulins produced emulsions with smallest oil droplet sizes, while glutelins had the highest foaming capacity.
Stanley Chukwuejim, Rotimi E. Aluko
wiley   +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

Fibril Synthesis From Food Processing By‐Products and Strategies for Structure–Function Stabilization for Food Applications

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
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

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

Sensory Assessment of Pressure‐Cooked and Pureed Faba Bean Cultivars: The Contribution of Cotyledon and Seed Coat Constituents Toward the Perception of Sensory Attributes

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Whole beans and cotyledons from three faba bean cultivars, Malik, Fabelle, and Snowbird, were processed into purees through a sequence of soaking, blanching, hot filling, pressure cooking, and blending. Purees prepared from whole beans were centrifuged, and the supernatants were collected. A trained sensory panel evaluated the aroma, flavor, taste, and
Claire M. Chigwedere, Lamia L'Hocine, Janitha P. D. Wanasundara, Phyllis J. Shand   +3 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

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