Results 51 to 60 of about 8,303,338 (334)
JDS Communications, 2022 In the midst of rising consumer health and environmental concerns, pea protein has increased in popularity as an alternative to animal-origin proteins.
Abigail Krentz +2 more
doaj +1 more source
Foods, 2022 Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase®, trypsin) and lactic fermentation with Lactobacillus plantarum were used to alter potential pea allergens, the functional properties and sensory profile of pea ...
Verónica García Arteaga +7 more
semanticscholar +1 more source
Membrane proteins in the outer mebrane of plastids and mitochondria [PDF]
, 2006 Channels of the plastid and mitochondrial outer membranes facilitate the turnover of molecules and ions via these membranes. Although channels have been studied many questions pertaining to the whole diversity of plastid and mitochondrial channels in ...
Ilkavets, Iryna
core +1 more source
Food ChemistryPea proteins lack the desirable functional characteristics for food and beverage applications. In this study, transacylation reaction assisted with ultrasonication was used to glycate pea proteins with propylene glycol alginate to enhance their ...
Surangna Jain, Qixin Zhong
semanticscholar +1 more source
Molecular Plant-Microbe InteractionsAphids have intricate interactions with their host plants, but the molecular mechanisms behind these interactions remain largely unknown. The pea aphid, Acyrthosiphon pisum, is a legume specialist that forms a complex of several biotypes, each ...
Po-Yuan Shih +7 more
doaj +1 more source
The influence of the method of extraction and drying of proteins from pea seeds on their solubility [PDF]
Journal on Processing and Energy in Agriculture, 2011 Pea proteins contain all essential amino acids necessary for human nutrition, and they are relatively well tolerated by the human body. Therefore, they can be used for fortification of foods, provided they are extracted, separated and dried in the form ...
Ianchici Raul +2 more
doaj
iScience, 2021 Summary: Plant proteins exert effects of reducing cardio-cerebrovascular disease-related mortality partly via cholesterol-lowering, which was associated with gut microbiota.
Li-Tao Tong +8 more
doaj +1 more source
Extrusion characteristics of pea starch and pea protein
, 2020 Pea is one of the major pulse crops that is produced and consumed in significant quantities. However, it is mostly used in its whole seed form, until recently. Pea components such as protein, starch and fiber are not significantly utilized. Thus, there is little information regarding the performance of the components of pea (such as starch and protein)
openaire +2 more sources
Research Progress on Modification and Application of Pea Protein in Food Field
Shipin gongye ke-ji, 2023 Pea is an important source of high-quality plant protein in human diet, and its protein components are hypoallergenic. Many scholars have conducted studies on the function of pea protein, while there is still a lack of systematic reports on the effects ...
Hang ZHOU, Tong XIAO, Tiemin XIE
doaj +1 more source
Ion Concentration and Voltage Imaging With Fluorescent Nanodiamonds
Advanced Materials, EarlyView.We demonstrate reversible switching between the fluorescent NV0 and the dark NV+ state, in sub‐30 nm FNDs via surface oxidation and hydrogenation, respectively. In an electrochemical cell, we show that the fluorescence from hydrogenated particles enables all‐optical imaging of voltages and ion concentrations at the micrometer scale.
Patrick Voorhoeve +8 more
wiley +1 more source