Results 1 to 10 of about 42,500 (243)
Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion [PDF]
FoodsA new form of plant-based meat, known as ‘high-moisture meat analogs’ (HMMAs), is captivating the market because of its ability to mimic fresh, animal muscle meat.
Blake J. Plattner +6 more
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Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein Micelles [PDF]
FoodsHybrid systems combining animal and plant proteins are promising for developing sustainable, high-protein foods. However, structural incompatibility between proteins like casein and pea protein hinders the formation of stable systems such as gels.
Raiane Rodrigues da Silva +6 more
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Plant Proteins as Alternative Natural Emulsifiers in Food Emulsions [PDF]
FoodsThe growing interest in plant-based ingredients in food production has increased the demand for effective alternatives to animal-derived emulsifiers.
Dominika Kaczmarek +4 more
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Pea protein isolate characteristics modulate functional properties of pea protein–cranberry polyphenol particles [PDF]
Food Science & Nutrition, 2021 AbstractPlant polyphenols have a natural binding affinity for proteins, and their interaction can be exploited to form diverse aggregate particles. Protein–polyphenol particles utilized as food ingredients allow consumers to incorporate more health‐benefiting plant bioactives into their diets.
Renee Cilliers Strauch, Mary Ann Lila
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Food Chemistry: Molecular Sciences, 2023 Pea (Pisum sativum) is one of the most abundant and sustainable alternate source of protein. Although pea proteins have good quantities of most of the essential amino acids, they have a limited supply of tryptophan, methionine and cysteine. Moreover, pea
Prem Prakash Das +7 more
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Foods, 2022 Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products.
Salma Ben-Harb +4 more
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Frontiers in Microbiology, 2022 Over the past few decades, there has been a noticeable surge in the market of plant-based meat analogs (PBMA). Such popularity stems from their environmentally friendly production procedures as well as their positive health effects.
Anqi Tao +10 more
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Protein Methylation in Pea Chloroplasts [PDF]
Plant Physiology, 1990 The methylation of chloroplast proteins has been investigated by incubating intact pea (Pisum sativum) chloroplasts with [(3)H-methyl]-S-adenosylmethionine. Incubation in the light increases the amount of methylation in both the thylakoid and stromal fractions. Numerous thylakoid proteins serve as substrates for the methyltransfer reactions.
K J, Niemi, J, Adler, B R, Selman
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Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria [PDF]
Archives of Biological Sciences, 2015 Nine Lactobacillus strains known for surface proteinase activity were chosen from our collection and tested for their ability to grow in pea seed protein-based medium, and to hydrolyze purified pea proteins in order to produce peptides with ...
Stanisavljević Nemanja S. +7 more
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Is pea our hidden allergen? An American pediatric case series
Journal of Allergy and Clinical Immunology: Global, 2023 Plant-based diets, consisting of legumes, are becoming increasingly a diet trend, thus a focus for food manufacturers as a source of protein. Allergy to legumes, specifically to green pea and dun pea, have been emerging. There is currently no data on pea
Racha Abi-Melhem, MD, Yasmin Hassoun, MD
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