High pressure homogenization to boost the technological functionality of native pea proteins [PDF]
Current Research in Food Science, 2023 Pea proteins are being increasingly used for the formulation of plant-based products, but their globular structure and the presence of aggregates can affect their technological properties.
Alessandro di Michele +2 more
exaly +3 more sources
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
doaj +3 more sources
Pea Proteins Have Anabolic Effects Comparable to Milk Proteins on Whole Body Protein Retention and Muscle Protein Metabolism in Old Rats [PDF]
Nutrients, 2021 Plant proteins are attracting rising interest due to their pro-health benefits and environmental sustainability. However, little is known about the nutritional value of pea proteins when consumed by older people.
Marine Gueugneau +2 more
exaly +3 more sources
Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence. [PDF]
J Agric Food Chem, 2021 Proteins are widely used to stabilize emulsions, and plant proteins have raised increasing interest for this purpose. The interfacial and emulsifying properties of proteins depend largely on their molecular properties.
Hinderink EBA +6 more
europepmc +2 more sources
Enhancing Solubility and Reducing Thermal Aggregation in Pea Proteins through Protein Glutaminase-Mediated Deamidation [PDF]
Foods, 2023 The limited solubility and stability of pea proteins hinder their utilization in liquid formulations. In this study, protein glutaminase (PG) was employed to modify pea protein isolates (PPIs) and obtain deamidated PPI with varying degrees of deamidation
Luo L +6 more
europepmc +2 more sources
Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach. [PDF]
Foods, 2020 Infant formulas (IFs) are used as substitutes for human milk and are mostly based on cow milk proteins. For sustainability reasons, animal protein alternatives in food are increasingly being considered, as plant proteins offer interesting nutritional and
Le Roux L +6 more
europepmc +2 more sources
Formation and Stability of Pea Proteins Nanoparticles Using Ethanol-Induced Desolvation. [PDF]
Nanomaterials (Basel), 2019 Protein nanoparticles have recently found a lot of interests due to their unique physicochemical properties and structure-functionality compared to the conventional proteins.
Doan CD, Ghosh S.
europepmc +2 more sources
Amino Acid Availability of a Dairy and Vegetable Protein Blend Compared to Single Casein, Whey, Soy, and Pea Proteins: A Double-Blind, Cross-Over Trial. [PDF]
Nutrients, 2019 Protein quality is important for patients needing medical nutrition, especially those dependent on tube feeding. A blend of dairy and vegetable proteins (35% whey, 25% casein, 20% soy, 20% pea; P4) developed to obtain a more balanced amino acid profile ...
Liu J, Klebach M, Visser M, Hofman Z.
europepmc +2 more sources
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
doaj +2 more sources
Acid gelation of high-concentrated casein micelles and pea proteins mixed systems
Food Research InternationalThe increased demand for plant-based products brings a new challenge to the food industry. Especially, proteins from soy, chickpea, and pea are being highly demanded as food ingredients.
Federico Casanova +2 more
exaly +2 more sources