Results 231 to 240 of about 11,038 (258)

Protein Synthesis by Isolated Pea Chloroplasts

1989
Mary A. Schuler, Raymond E. Zielinski
openaire   +1 more source

Evaluation of Gels Made With Different Commercial Pea Protein Isolate: Rheological, Structural and Functional Properties

Food Hydrocolloids, 2020
Antonio Javier Borderías, Helena M Moreno, Mercedes M Pedrosa   +2 more
exaly  

Comparative Structural and Emulsifying Properties of Ultrasound-Treated Pea (Pisum sativum L.) Protein Isolate and the Legumin and Vicilin Fractions

Food Research International, 2022
Youling L Xiong
exaly  

Differences in Physicochemical Properties of High-Moisture Extrudates Prepared From Soy and Pea Protein Isolates

Food Hydrocolloids, 2022
Tomasz Czaja, René Lametsch, Frans van den Berg   +2 more
exaly  

Pea Protein Isolate–High Methoxyl Pectin Soluble Complexes for Improving Pea Protein Functionality: Effect of pH, Biopolymer Ratio and Concentrations

Food Hydrocolloids, 2018
Bingcan Chen, Jiajia Rao, Yang Lan
exaly  

Modulating Molecular Interactions in Extruded Pea Protein Isolate

2022
Belal J. Muhialdin, Job Ubbink
openaire   +1 more source

Characterization of Individual Proteins in Pea Protein Isolates and Air Classified Samples

Food Research International, 2015
Sascha Rohn, Oliver K SchlÜter, Sara Bußler   +2 more
exaly  

Functional Attributes of Pea Protein Isolates Prepared Using Different Extraction Methods and Cultivars

Food Research International, 2015
Andrea K Stone, Michael T Nickerson, Thomas D Warkentin   +2 more
exaly  

Changes in the Structure and Emulsification Properties of Pea Protein Isolate During Grinding

LWT - Food Science and Technology, 2020
Xiangyang Li, Haizhou Dong, Qiaozhen Liu
exaly  

Physicochemical and Textural Properties of Heat-Induced Pea Protein Isolate Gels

Food Chemistry, 2007
P J Shand, Z Pietrasik
exaly