Results 291 to 300 of about 8,303,338 (334)
Some of the next articles are maybe not open access.
Environmental Footprint of Pea Proteins
Assessing the environmental footprint of plant-based protein ingredients requires consistent and comparable data across a wide range of raw materials and processing pathways – data that remain scarce in the scientific literature. This study presents a modular life cycle assessment (LCA) approach developed within the BMFTR (2025) project to generate ...Früh, Simon +3 more
openaire +1 more source
Structural modulation of pea protein and multiscale organization of casein-pea protein hybrid gels
The growing interest in plant-based proteins, driven by environmental concerns and food security, has stimulated the development of plant-based products. However, sensory and technological limitations still pose significant challenges. In this context, hybrid systems combining plant and animal proteins emerge as an alternative to reduce the consumptionopenaire +1 more source
The Biological Value of Alaska Pea Proteins
The Journal of Nutrition, 1954B H, SCHNEIDER, D F, MILLER
openaire +2 more sources
Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
International Journal of Molecular Sciences, 2010Sladjana Stanojevic +2 more
exaly
Selective Complex Coacervation of Pea Whey Proteins with Chitosan To Purify Main 2S Albumins
Journal of Agricultural and Food Chemistry, 2020Yeming Chen +2 more
exaly
Pea protein isolate production
2020ABSTRACT PEA PROTEIN ISOLATE PRODUCTION GÜRGEN, Emre M. Sc, Department of Food Engineering Supervisor: Prof. Dr. Suat UNGAN August 2005, 69 pages Pea seeds were tempered at moisture contents of 12.0±0.1, 13.0±0.1, 14.0+.0.1 and 15.0±0.3%. The seeds with different moisture contents were then milled and fractioned according to the particle size of 53 ...
openaire +1 more source