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Sustainable Protein Production and Consumption: Pigs or Peas?
2006Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at ...
Aiking, H., de Boer, J., Vereijken, J.M.
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Seed protein concentration in pea
2010Sumary of the book : Rich in bibliographic references, this book presents the current status of knowledge on the physiology of the pea crop. It draws on contributions from plant physiologists and researchers in various other disciplines who have been working together for many years on the production of plants rich in proteins.
Larmure, Annabelle +1 more
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Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
Trends in Food Science and Technology, 2021Fatma Boukid, Cristina M Rosell
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High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins
Food and Bioproducts Processing, 2022Sofia Melchior +2 more
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Extraction methods significantly impact pea protein composition, structure and gelling properties
Food Hydrocolloids, 2021Jingqi Yang, Lingyun Chen
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Less is more: Limited fractionation yields stronger gels for pea proteins
Food Hydrocolloids, 2021Remco Kornet, Atze Jan van der Goot
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Effects of heat treatment on the emulsifying properties of pea proteins
Food Hydrocolloids, 2016Xiangzhen Kong, Yuexi Yang, Yufei Hua
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Study on the emulsifying stability and interfacial adsorption of pea proteins
Food Hydrocolloids, 2019Maoshen Chen +2 more
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