Results 31 to 40 of about 11,038 (258)

Pea and rapeseed acreage and land use for plant-based meat alternatives in the EU☆

Oilseeds and fats, crops and lipids, 2021
Plant-based meat alternatives from grain legumes and oil crops are expected to play an increasing role in human nutrition. Several commercially available products use pea protein isolate as protein basis and rapeseed oil as lipid basis.
Pilorgé Etienne, Kezeya Bruno, Stauss Wolfgang, Muel Frédéric, Mergenthaler Marcus   +4 more
doaj   +1 more source

Protein Isolates from Defatted Pea Flour: Production and Quality Assessment

Техника и технология пищевых производств
Advances in pea protein isolate technology are driving interest across research and industrial food sectors. Without defatting stage, pea protein isolate tends to demonstrate lower quality and protein content (80–85%), compared to animal or vegetable ...
Glukharev Andrei, Kuchina Yuliya, Derkach Svetlana, Knyazeva Alexandra, Utyanov Dmitry   +4 more
doaj   +1 more source

Water retention and flow behaviours of protein isolates from peas [PDF]

Qualitas Plantarum Plant Foods for Human Nutrition, 1983
Protein isolates from pea flour were prepared by extraction of protein at pH 7.0 or 9.0 which was followed by precipitation as isoelectric isolates or as proteinates. After spray-drying, chemical composition, water retention capacities, thickening properties, and flow behaviours were determined and compared to those of a soybean protein isolate (Supro ...
Gueguen, J., Lefebvre, J.
openaire   +2 more sources

Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread

Современная наука и инновации, 2023
The influence of vegetable additives (pea protein isolate, apple flour, sprouted green buckwheat flour, sprouted oatmeal flour, wheat germ pomace powder) on the acidity of wheat bread dough and wheat-rye bread was studied. As a result of the research, it
O. Ya. Kolman, G. A. Gubanenko, T. N. Safronova, V. V. Kazina, E. V. Petrenko   +4 more
doaj   +1 more source

Evaluation of Physicochemical and Functional Properties of Isolated Pea Protein

Nutrition and Food Technology: Open Access, 2022
Proteins were obtained from pea seeds. Protein solubility, water and oil absorption capacity, emulsifying capacity and emulsion stability, foaming capacity and foam stability were used to determine the pea a chemical and functional properties of protein.
Elgubbi H, Alajtal A, Dabri N, Aboualkasem S   +3 more
openaire   +1 more source

Dual Role of Tamoxifen in Enhancing STING and CEACAM1 Expression to Prime a Favorable Tumor Microenvironment for Anti‐TIM3 Immunotherapy

Advanced Science, EarlyView.
Anti‐PD‐1/PD‐L1 blockade has revolutionized cancer immunotherapy, but is ineffective against endocrine‐treated (i.e., Tamoxifen), relapsed ER+ breast cancer (BC) patients. This study provides insight into the sub‐optimal response of ER+BCs to anti‐PD‐1/PD‐L1 blockade – highlighting the induction of STING and the CEACAM1/TIM3 axis after chronic ...
Marvin Angelo E Aberin, Saurabh Singh, Soumya Chatterjee, Guang‐Zhi Sui, Yi‐Fu Wang, Ya‐Ting Lu, Yu‐Ling Lee, Kun‐Yuan Lin, Joy Khag, Ta‐Yu Liu, Shao‐Han Chang, Wai‐Mui Cheung, Hsiao‐Chin Hong, Ren‐Jun Hsu, Chen‐Yang Shen, Chia‐Wei Li, Weng‐Lang Yang, Yao‐Ming Chang, Shih‐Yu Chen, Chandan Guha, Shu‐Ping Wang   +20 more
wiley   +1 more source

Harnessing Phase Separation for the Development of High‐Performance Hydrogels

Advanced Science, EarlyView.
ABSTRACT Hydrogels are indispensable for the development of next‐generation bioelectronics, soft robotics, and biomedical devices, where their mechanical properties determine performance and reliability. Among strategies to enhance hydrogel mechanics, phase separation enables controlled heterogeneity resulting in gel networks that are reinforced by ...
Yue Shao, Yiming Ma, Baihao Shao, Molly M. Stevens   +3 more
wiley   +1 more source

Investigation of the effect of high hydrostatic pressure on functional properties of pea protein isolate

Новые технологии
The article presents the results of the influence of high hydrostatic pressure (HHP) on some functional properties of pea protein isolate. HHP was combined with different pH conditions to investigate the cumulative effect of HHP-based food processing ...
O. V. Chugunova, P. S. Bikbulatov, A. S. Sokolov, N. V. Zavorokhina   +3 more
doaj   +1 more source

Particle filled protein-starch composites as the basis for plant-based meat analogues

Current Research in Food Science, 2022
Rapid swelling, high amylopectin starches including Thermally Inhibited (TI), Chemically Modified (CM), and Granular Cold- Swelling (GCS) were assessed for their supporting matrix forming potential and properties.
Stacie Dobson, Thamara Laredo, Alejandro G. Marangoni   +2 more
doaj   +1 more source

Pea Protein Isolates: From Extraction to Functionality

Molecules
Pea protein isolates (PPIs) from Pisum sativum have emerged as strategic ingredients at the interface of nutrition, sustainability, and functional food design. This review synthesizes advances linking isolation procedures with molecular structure and techno-functional performance.
Joanna Harasym, Oliwia Paroń, Ewa Pejcz
openaire   +2 more sources