Optimization of the quantity of protein components in the high-protein instant porridge [PDF]
Food and Feed Research, 2015 Different types of instant porridges have become a popular choice for breakfast, and it is known that breakfast is an important meal for daily appetite control.
Šimurina Olivera D. +6 more
doaj +1 more source
Foods, 2023 The demand for pulse proteins as alternatives to soy protein has been steeply increasing over the past decade. However, the relatively inferior functionality compared to soy protein is hindering the expanded use of pulse proteins, namely pea and chickpea
Brigitta P. Yaputri +2 more
doaj +1 more source
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions
Foods, 2023 Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to the low functionality of pea protein ...
Pere Morell +3 more
doaj +1 more source
Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies
Colloids and Interfaces, 2023 During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in ...
Eleni Galani +5 more
doaj +1 more source
Green Production of Anionic Surfactant Obtained from Pea Protein [PDF]
, 2011 A pea protein isolate was hydrolyzed by a double enzyme treatment method in order to obtain short peptide sequences used as raw materials to produce lipopeptides-based surfactants.
A Clemente +40 more
core +2 more sources
Polyamine Stimulation of Protein Phosphorylation in Isolated Pea Nuclei [PDF]
Plant Physiology, 1986 The phosphorylation of several proteins in isolated nuclei from Pisum sativum L. was stimulated by spermine. Although spermine increased the general protein phosphorylation by 10 to 20%, it increased the phosphorylation of a 47 kilodalton polypeptide by 150%.
N, Datta, L K, Hardison, S J, Roux
openaire +2 more sources
Foods, 2023 Plant protein sources, as a part of developing sustainable food systems, are currently of interest globally. Brewer’s spent grain (BSG) is the most plentiful by-product of the brewing industry, representing ~85% of the total side streams produced ...
Alice Jaeger +4 more
doaj +1 more source
Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness [PDF]
, 2013 Proteins from vegetable seeds are interesting for research at present because they are an abundant alternative to animal-based sources of proteins and petroleum-derived polymers.
Alric, Isabelle +3 more
core +1 more source
The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread
Croatian Journal of Food Science and Technology, 2016 The paper presents the effect of a soy protein concentrate (protein content 65%) as a substituent (substituting 20% wholegrain spelt flour) and a pea protein isolate (protein concentration 90%) as a substituent (substituting 5% and 10% wholegrain spelt ...
Bojana Filipčev +6 more
doaj +1 more source
Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH [PDF]
, 2014 Acknowledgments This work is part of the Strategic Research 2011–2016 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).Peer reviewedPublisher ...
Adebowale +40 more
core +1 more source