Results 281 to 290 of about 8,303,338 (334)

Preheat-stabilized pea proteins with anti-aggregation properties.

International Journal of Biological Macromolecules, 2019
Solution stability of food proteins is a crucial factor determining their shelf-life and sensory properties; yet to obtain stable protein products such as beverages is generally challenged by the growing demand for non-additive foods.
Chao Wu, Jia-Mei Wang, Wu-Chao Ma, Yiru Cai, Tao Wang   +4 more
semanticscholar   +1 more source

Recombinant protein purification from pea

Biotechnology and Bioengineering, 2004
AbstractTo assess the suitability of transgenic peas as a host for protein production from the perspective of ease of recovery, a strain containing recombinant β‐glucuronidase with poly(histidine) tail (GUSH6) was evaluated for solubility of the target protein in relation to native components (proteins, carbohydrates, and phenolics).
Todd J, Menkhaus, Cynthia, Pate, Anthony, Krech, Charles E, Glatz   +3 more
openaire   +2 more sources

Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

, 2020
Mixed surimi gels with 8%, 10% and 15% of pea protein isolate (PPI) were made in order to replace part of the myofibrillar proteins with PPI. Phytochemical, mechanical, viscoelastic and structural properties of heat-induced gels were analysed.
A. Borderías, C. A. Tovar, Fátima Domínguez-Timón, M. T. Díaz, M. Pedrosa, H. Moreno   +5 more
semanticscholar   +1 more source

Sustainable Protein Production and Consumption: Pigs or Peas?

2006
Sustainable 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.
openaire   +3 more sources

Textured Wheat and Pea Proteins for Meat Alternative Applications

Cereal Chemistry, 2021
C. C. Maningat, Tanya Jeradechachai, Michael R. Buttshaw   +2 more
semanticscholar   +1 more source

Pea proteins: variation, composition, genetics, and functional properties

, 2021
Sintayehu D. Daba, C. Morris
semanticscholar   +1 more source

Pea Protein

Gunjan Shaktawat, Swasti Mudgal, Ravneet Kaur, Arun Kumar   +3 more
  +4 more sources

High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins

Food and Bioproducts Processing, 2022
Sonia Calligaris, Sofia Melchior, Maria Cristina Nicoli   +2 more
exaly  

Effects of enzyme treatments on the functionality of commercial pea and pea blended protein ingredients

Food Bioscience, 2023
Y.R. Tang, A.K. Stone, Y. Wang, Z. Jafarian, L. Zhou, J. Kimmel, J.D. House, T. Tanaka, M.T. Nickerson   +8 more
openaire   +1 more source

Seed protein concentration in pea

2010
Sumary 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, Munier-Jolain, Nathalie G.   +1 more
openaire   +1 more source