Results 221 to 230 of about 11,038 (258)

Complex coacervation in pea protein isolate–chitosan mixtures

Food Research International, 2011
Abstract Protein–polysaccharide interactions play an essential structure-controlling role in foods and biomaterials. Turbidity and electrophoretic mobility measurements were used to investigate the formation of soluble and insoluble complexes between pea protein isolate (PPI) and the cationic polysaccharide, chitosan (Ch) as a function of pH and ...
Catherine Elmer, Asli Can Karaca, Nicholas H. Low, Michael T. Nickerson   +3 more
openaire   +1 more source

Complex coacervation of pea protein isolate and alginate polysaccharides

Food Chemistry, 2012
Abstract Complex coacervation between pea protein isolate (PPI) and alginate (AL) was investigated as a function of pH (1.50–7.00) and mixing ratio (1:1–20:1 PPI:AL) by turbidimetric analysis and electrophoretic mobility during an acid titration.
K.J. Klemmer, L. Waldner, A. Stone, N.H. Low, M.T. Nickerson   +4 more
openaire   +1 more source

POTENTIAL POSSIBILITIES OF INDUSTRIAL PEA PROTEIN ISOLATE PRODUCTION

Bulletin of KSAU
The aim of the study is to analyze various extraction methods aimed at obtaining pea protein isolate, to develop a technology for obtaining pea protein isolate using the soft fractionation method. Objectives: to analyze the chemical composition of yellow field peas (Pisum sativum L.); to determine the optimal conditions for obtaining pea protein ...
Lada Rozhdestvenskaya, Pavel Bikbulatov, Olga Chugunova, Natalia Zavorokhina   +3 more
openaire   +1 more source

Pea Protein Isolate-Based Nanofibers for Delivery of Clotrimazole

ACS Applied Nano Materials
A large part of the global population, including both immunocompromised and healthy individuals, suffers from fungal infections. The majority of current drug candidates for treating fungal infections exhibit poor water solubility, which hampers their permeability through biological barriers and limits their bioavailability.
Kleopatra Kalouta, Mai Bay Stie, Valeria Vetri, Vito Foderà   +3 more
openaire   +2 more sources

Hydrolysis of pea protein isolate ‚Pisane’ by trypsin

Nahrung / Food, 1998
Karamac, M., Amarowicz, R., Kostyra, H., Sijtsma, L.   +3 more
openaire   +3 more sources

Acylation Modification And/Or Guar Gum Conjugation Enhanced Functional Properties of Pea Protein Isolate

Food Hydrocolloids, 2021
Yonghui Li, Yanting Shen
exaly  

Effects of Hexane on Protein Profile and Techno-Functional Properties of Pea Protein Isolates

Food Chemistry, 2023
Alain Doyen, Alexia Gravel
exaly  

Modulating Molecular Interactions in Extruded Pea Protein Isolate

Food Biophysics, 2023
Belal J. Muhialdin, Cecia Flores Sanchez, Hiroshi Nakagawa, Job Ubbink   +3 more
openaire   +1 more source

Improving the Texture of Pea Protein Isolate Gels with Fibrillar Proteins

Plant-based proteins offer sustainable and healthier alternatives to animal-derived proteins, but achieving similar textures remains challenging. This thesis explores innovative methods to enhance the texture and strength of pea protein gels using fibrillar proteins, enzymatic crosslinking, and ionic interactions.
openaire   +1 more source

PEA AND RAPESEED PROTEIN ISOLATE

2022
SCHEFFELAAR MAX, ABELLO NICOLAS, SEIN ARJEN   +2 more
openaire   +1 more source