Works matching DE "PEA proteins"
Results: 414
Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates.
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- Journal of Culinary Science & Technology, 2023, v. 21, n. 1, p. 99, doi. 10.1080/15428052.2021.1888836
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- Article
Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials (Adv. Funct. Mater. 45/2021).
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- Advanced Functional Materials, 2021, v. 31, n. 45, p. 1, doi. 10.1002/adfm.202170336
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- Article
Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials.
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- Advanced Functional Materials, 2021, v. 31, n. 45, p. 1, doi. 10.1002/adfm.202101749
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- Article
New electrospun nanofiber based on grass pea protein isolate (Lathyrus sativus L.) for the food and biomedical applications.
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- Iran Agricultural Research, 2024, v. 43, n. 1, p. 44, doi. 10.22099/iar.2024.50869.1620
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- Article
Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels.
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- Gels (2310-2861), 2025, v. 11, n. 1, p. 46, doi. 10.3390/gels11010046
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- Article
The Effect of CaCl 2 on the Gelling Properties of Pea Protein–Pectin Dispersions.
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- Gels (2310-2861), 2025, v. 11, n. 1, p. 18, doi. 10.3390/gels11010018
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- Article
Screening of Optimal Konjac Glucomannan–Protein Composite Gel Formulations to Mimic the Texture and Appearance of Tripe.
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- Gels (2310-2861), 2024, v. 10, n. 8, p. 528, doi. 10.3390/gels10080528
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- Article
Effect of Heat Treatment Combined with TG Enzyme Cross-Linking on the Zein–Pea Protein Complex: Physicochemical and Gel Properties.
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- Gels (2310-2861), 2024, v. 10, n. 5, p. 301, doi. 10.3390/gels10050301
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- Article
Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality.
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- Gels (2310-2861), 2024, v. 10, n. 1, p. 11, doi. 10.3390/gels10010011
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- Article
A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein.
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- Gels (2310-2861), 2023, v. 9, n. 5, p. 393, doi. 10.3390/gels9050393
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- Article
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials.
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- Gels (2310-2861), 2023, v. 9, n. 1, p. 62, doi. 10.3390/gels9010062
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- Article
The Effects of GreenShell Mussel Powder (Brand-Named PERNAULTRA) on Physical Performance and Subjective Pain, Symptoms, and Function Measures in Knee Osteoarthritis: A 6-Mo Randomized, Double-Blind, Placebo-Controlled Trial.
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- Current Developments in Nutrition, 2024, v. 8, n. 4, p. 1, doi. 10.1016/j.cdnut.2024.102148
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- Article
高水分挤压豌豆分离蛋白和小麦面筋蛋白植物蛋白 素肉饼的品质特性研究.
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- China Condiment, 2024, v. 49, n. 5, p. 47, doi. 10.3969/j.issn.1000-9973.2024.05.008
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- Article
不同蛋白来源全营养特医食品乳剂的制备 及其体外胃肠消化特性比较.
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- Modern Food Science & Technology, 2024, v. 40, n. 8, p. 1, doi. 10.13982/j.mfst.1673-9078.2024.8.0201
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- Article
DEVELOPMENT AND QUALITY EVALUATION OF CEREAL BASED PROTEIN ENRICHED FOOD PROTOTYPES.
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- Journal of Hygienic Engineering & Design, 2023, v. 43, p. 39
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- Article
Characterization of the inflammatory proteome of synovial fluid from patients with psoriatic arthritis: Potential treatment targets.
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- Frontiers in Immunology, 2023, v. 14, p. 1, doi. 10.3389/fimmu.2023.1133435
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- Article
Identification of Quantitative Trait Loci Associated with Seed Protein Concentration in a Pea Recombinant Inbred Line Population.
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- Genes, 2022, v. 13, n. 9, p. 1531, doi. 10.3390/genes13091531
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- Article
Use of GELSECTAN<sup>®</sup> in Patients with Irritable Bowel Syndrome (IBS): an Italian Experience.
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- Patient Preference & Adherence, 2021, v. 15, p. 1763, doi. 10.2147/PPA.S318859
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- Article
OPTIMIZATION OF LEGUME BASED MEAT ALTERNATIVE USING FREEZE STRUCTURING AND EVALUATION OF ITS QUALITY INDICES.
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- Suranaree Journal of Science & Technology, 2024, v. 31, n. 1, p. 1, doi. 10.55766/sujst-2024-01-e02685
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- Article
Improved methods for total and chloroplast protein extraction from Cajanus species for two-dimensional gel electrophoresis and mass spectrometry.
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- PLoS ONE, 2024, v. 19, n. 8, p. 1, doi. 10.1371/journal.pone.0308909
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- Article
Grape seed extract: the first protein-based fining agent endogenous to grapes.
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- Australian Journal of Grape & Wine Research, 2017, v. 23, n. 2, p. 215, doi. 10.1111/ajgw.12268
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- Article
Nutrient management in short duration pigeon pea [Cajanus cajan (L.) Millsp.] in the southern laterites of Kerala.
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- Journal of Tropical Agriculture, 2024, v. 62, n. 1, p. 127
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- Article
Evaluation of the Efficacy of Xyloglucan, Pea Protein and Opuntia ficus-indica Extract in a Preclinical Model of Psoriasis.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 4, p. 3122, doi. 10.3390/ijms24043122
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- Article
Efficacy of a Product Containing Xyloglucan and Pea Protein on Intestinal Barrier Function in a Partial Restraint Stress Animal Model.
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- International Journal of Molecular Sciences, 2022, v. 23, n. 4, p. 2269, doi. 10.3390/ijms23042269
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- Article
Understanding Starch Metabolism in Pea Seeds towards Tailoring Functionality for Value-Added Utilization.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 16, p. 8972, doi. 10.3390/ijms22168972
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- Article
Comparison of Proteomic Technologies for Blood-Based Detection of Colorectal Cancer.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 3, p. 1189, doi. 10.3390/ijms22031189
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- Article
TECHNO-FUNCTIONAL PROPERTIES OF FLOUR, STARCH, AND PROTEINS OF PEA SEED (Pisum sativum L.) CULTIVATED IN THE MIXTECA REGION OF OAXACA.
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- Agrociencia, 2024, v. 58, n. 1, p. 86, doi. 10.47163/agrociencia.v58i1.2990
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- Article
Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea).
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12807
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- Article
Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12806
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- Article
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs.
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- Journal of Texture Studies, 2023, v. 54, n. 3, p. 410, doi. 10.1111/jtxs.12721
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- Article
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food.
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- Journal of Texture Studies, 2021, v. 52, n. 6, p. 638, doi. 10.1111/jtxs.12611
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- Article
JAOCS special issue on advancement in plant protein‐based emulsions.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 10, p. 923, doi. 10.1002/aocs.12894
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- Article
Developing thermally stable beverage emulsions using mildly fractionated pea proteins.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 10, p. 981, doi. 10.1002/aocs.12825
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- Article
On treatment options to improve the functionality of pea protein.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 10, p. 927, doi. 10.1002/aocs.12812
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- Article
Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 10, p. 949, doi. 10.1002/aocs.12729
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- Article
The Effect of Addition of High‐Melting Monoacylglycerol and Candelilla Wax on Pea and Faba Bean Protein Foam‐Templated Oleogelation.
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- Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 12, p. 1319, doi. 10.1002/aocs.12425
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- Article
Stability and Bioavailability of Curcumin in Mixed Sodium Caseinate and Pea Protein Isolate Nanoemulsions.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 8, p. 1013, doi. 10.1002/aocs.12084
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- Article
The Effect of Fermentation by Lactobacilli on the Functional–Technological Properties of Pea Protein Isolates.
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- Applied Biochemistry & Microbiology, 2024, v. 60, n. 6, p. 1388, doi. 10.1134/S0003683824605493
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- Article
The Effect of Various Domestically Produced Proteolytic Enzyme Preparations on the Organoleptic Properties of Pea Protein Isolates.
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- Applied Biochemistry & Microbiology, 2024, v. 60, n. 4, p. 656, doi. 10.1134/S0003683824604335
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- Article
Effect of Different Classes of Proteases on the Techno-Functional Properties of Pea Protein Isolates.
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- Applied Biochemistry & Microbiology, 2024, v. 60, n. 1, p. 106, doi. 10.1134/S0003683824010083
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- Article
Andean Pseudocereal Flakes with Added Pea Protein Isolate and Banana Flour: Evaluation of Physical–Chemical, Microstructural, and Sensory Properties.
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- Foods, 2025, v. 14, n. 4, p. 620, doi. 10.3390/foods14040620
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- Article
The Influence of the Nutritional and Mineral Composition of Vegetable Protein Concentrates on Their Functional Properties.
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- Foods, 2025, v. 14, n. 3, p. 509, doi. 10.3390/foods14030509
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- Article
Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture.
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- Foods, 2025, v. 14, n. 3, p. 483, doi. 10.3390/foods14030483
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- Article
Development of 3D Printable Silver Carp (Hypophthalmichthys molitrix) Surimi Gel with Dynamic High-Pressure Microfluidization-Modified Pea Protein Isolate and Microcrystalline Cellulose.
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- Foods, 2024, v. 13, n. 23, p. 3966, doi. 10.3390/foods13233966
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- Article
Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties.
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- Foods, 2024, v. 13, n. 23, p. 3854, doi. 10.3390/foods13233854
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- Article
Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance.
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- Foods, 2024, v. 13, n. 23, p. 3840, doi. 10.3390/foods13233840
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- Article
Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs.
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- Foods, 2024, v. 13, n. 23, p. 3818, doi. 10.3390/foods13233818
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- Article
Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein.
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- Foods, 2024, v. 13, n. 23, p. 3798, doi. 10.3390/foods13233798
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- Article
Preparation, Characterization, Stability and In Vitro Release of a Pea Protein Fibril-Based Iron Fortificant via Self-Assembly.
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- Foods, 2024, v. 13, n. 22, p. 3558, doi. 10.3390/foods13223558
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- Article
Impacts of Harvest Year and Cultivation Location on Off-Flavor Compounds and Functionality of Pea Protein Isolate.
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- Foods, 2024, v. 13, n. 21, p. 3423, doi. 10.3390/foods13213423
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- Article