Works about PEA proteins
Results: 415
Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein.
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- Processes, 2025, v. 13, n. 2, p. 371, doi. 10.3390/pr13020371
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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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Impacts of solid-state fermentation on functional properties of pea protein isolate.
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- Journal of Food Measurement & Characterization, 2025, v. 19, n. 3, p. 1946, doi. 10.1007/s11694-024-03086-5
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Effects of ethanol washing on off-flavours removal and protein functionalities of pea protein concentrate.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 141, p. 73, doi. 10.1016/j.fbp.2023.07.004
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Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 139, p. 204, doi. 10.1016/j.fbp.2023.03.011
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Extrusion of pea snack foods and control of biopolymer changes aided by rheology and simulation.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 135, p. 190, doi. 10.1016/j.fbp.2022.08.001
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High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 131, p. 77, doi. 10.1016/j.fbp.2021.10.011
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Development of thermally processed bioactive pea protein gels: Evaluation of mechanical and antioxidant properties.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 101, n. Part C, p. 74, doi. 10.1016/j.fbp.2016.10.013
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- Article
Characterization of pea protein-based bioplastics processed by injection moulding.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 97, p. 100, doi. 10.1016/j.fbp.2015.12.004
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Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 31, doi. 10.1007/s00217-024-04610-z
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- Article
Effect of shear and legume protein-type on the mechanical and water vapour barrier properties of composite based edible films.
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- European Food Research & Technology, 2024, v. 250, n. 10, p. 2581, doi. 10.1007/s00217-024-04559-z
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- Article
Effect of fining agents on the chemical composition and sensory properties of apple cider.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 521, doi. 10.1007/s00217-023-04395-7
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- Article
Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend.
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- European Food Research & Technology, 2023, v. 249, n. 6, p. 1637, doi. 10.1007/s00217-023-04244-7
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- Article
Examination of the functional properties, protein quality, and iron bioavailability of low-phytate pea protein ingredients.
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- European Food Research & Technology, 2023, v. 249, n. 6, p. 1517, doi. 10.1007/s00217-023-04232-x
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- Article
Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues.
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- European Food Research & Technology, 2023, v. 249, n. 4, p. 1089, doi. 10.1007/s00217-022-04199-1
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- Article
Impact of microfluidization on colloidal properties of insoluble pea protein fractions.
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- European Food Research & Technology, 2021, v. 247, n. 3, p. 545, doi. 10.1007/s00217-020-03629-2
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- Article
Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies.
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- Colloids & Interfaces, 2023, v. 7, n. 2, p. 30, doi. 10.3390/colloids7020030
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- Article
Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength.
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- Colloids & Interfaces, 2022, v. 6, n. 4, p. 76, doi. 10.3390/colloids6040076
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- Article
Optimization of Pea Protein Isolate-Stabilized Oil-in-Water Ultra-Nanoemulsions by Response Surface Methodology and the Effect of Electrolytes on Optimized Nanoemulsions.
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- Colloids & Interfaces, 2022, v. 6, n. 3, p. N.PAG, doi. 10.3390/colloids6030047
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- Article
CHEMICAL AND TECHNOLOGICAL COMPOSITION OF SPRING GREEN PEA (PISUM SATIVUM VAR. HORTENSE L.) GENOTYPES.
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- Journal of Agricultural Sciences, Belgrade, 2024, v. 69, n. 3, p. 271, doi. 10.2298/JAS2403271C
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- Article
Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 3, p. 578, doi. 10.1007/s11130-024-01185-8
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- Article
Functionality Enhancement of Pea Protein Powder via High-Intensity Ultrasound: Screening in-vitro Digestion, o/w Emulsion Properties and Testing in Gluten-Free Bread.
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- Plant Foods for Human Nutrition, 2023, v. 78, n. 3, p. 597, doi. 10.1007/s11130-023-01087-1
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- Article
Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs.
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- Plant Foods for Human Nutrition, 2023, v. 78, n. 2, p. 375, doi. 10.1007/s11130-023-01068-4
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- Article
Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins.
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- Plant Foods for Human Nutrition, 2022, v. 77, n. 1, p. 112, doi. 10.1007/s11130-021-00944-1
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- Article
Pea Protein Provides a Promising Matrix for Microencapsulating Iron.
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- Plant Foods for Human Nutrition, 2013, v. 68, n. 4, p. 333, doi. 10.1007/s11130-013-0383-8
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- Article
The Effects of Whey vs. Pea Protein on Physical Adaptations Following 8-Weeks of High-Intensity Functional Training (HIFT): A Pilot Study.
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- Sports (2075-4663), 2019, v. 7, n. 1, p. 12, doi. 10.3390/sports7010012
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- Article
Evaluating of Pea Peels Meal as a Fishmeal alternative in Formulated Diet Ingredients of Oreochromis niloticus.
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- Egyptian Journal of Aquatic Biology & Fisheries, 2023, v. 27, n. 6, p. 725, doi. 10.21608/ejabf.2023.330193
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- Article
Efficacy and Tolerability of a Novel Topical Treatment Containing Pea Protein and Xyloglucan in the Management of Atopic Dermatitis in Children: A Prospective, Multicenter Clinical Study.
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- Dermatology & Therapy, 2023, v. 13, n. 11, p. 2669, doi. 10.1007/s13555-023-01035-6
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- Article
Caecal digestibility as an approximation of ileal protein digestibility evaluation in rats.
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- Journal of Nutritional Science, 2023, v. 12, p. 1, doi. 10.1017/jns.2023.3
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- Article
A Circular Economy Approach in the Development of Superabsorbent Polymeric Matrices: Evaluation of the Mineral Retention.
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- Sustainability (2071-1050), 2023, v. 15, n. 15, p. 12088, doi. 10.3390/su151512088
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- Article
Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate–pectin complexes.
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- Food Science & Technology International, 2021, v. 27, n. 1, p. 3, doi. 10.1177/1082013220924888
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- Article
Effect of vegetable proteins on physical characteristics of spray-dried tomato powders.
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- Food Science & Technology International, 2016, v. 22, n. 6, p. 516, doi. 10.1177/1082013216629528
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- Article
Chemical stability of β-carotene composite or bilayer emulsions coated with pea protein isolate and γ-polyglutamic acid compared to monolayer emulsion.
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- International Journal of Food Engineering, 2024, v. 20, n. 7, p. 541, doi. 10.1515/ijfe-2023-0275
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- Article
Effects of Pea Protein on the Properties of Potato Starch-Based 3D Printing Materials.
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- International Journal of Food Engineering, 2018, v. 14, n. 3, p. N.PAG, doi. 10.1515/ijfe-2017-0297
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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
Quality Improvement of Pea Protein Isolate‐Based Film: Effect of Sodium Carboxymethyl Cellulose on Film.
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- Starch / Staerke, 2024, v. 76, n. 5/6, p. 1, doi. 10.1002/star.202200253
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- Article
Whey and Pea Protein Fortification of Rice Starches: Effects on Protein and Starch Digestibility and Starch Pasting Properties.
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- Starch / Staerke, 2018, v. 70, n. 9/10, p. 1, doi. 10.1002/star.201700315
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- Article
Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească.
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- Beverages, 2024, v. 10, n. 3, p. 81, doi. 10.3390/beverages10030081
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- Article
Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review.
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- Beverages, 2024, v. 10, n. 3, p. 71, doi. 10.3390/beverages10030071
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- Article
Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization.
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- Beverages, 2023, v. 9, n. 3, p. 73, doi. 10.3390/beverages9030073
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- Article
Sour cherry juice concentrate powdered by high and low temperature spray drying with pea protein as a carrier—Physical properties, antioxidant activity and in vitro bioaccessibility.
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- Drying Technology, 2023, v. 41, n. 3, p. 444, doi. 10.1080/07373937.2022.2096060
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- Article
A Combination of Xyloglucan, Pea Protein and Chia Seed Ameliorates Intestinal Barrier Integrity and Mucosa Functionality in a Rat Model of Constipation-Predominant Irritable Bowel Syndrome.
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- Journal of Clinical Medicine, 2022, v. 11, n. 23, p. 7073, doi. 10.3390/jcm11237073
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- Article
Development of High Protein Tomato Soup Using Milk Protein Concentrate and Pea Protein Isolate.
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- CET Journal - Chemical Engineering Transactions, 2023, v. 102, n. 5, p. 43, doi. 10.3303/CET23102008
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- Article
Analysis of Particle Growth Kinetic of Pea Protein Isolate in Fluidized Bed by In-Line Monitoring of Particle Size.
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- CET Journal - Chemical Engineering Transactions, 2019, v. 74, p. 409, doi. 10.3303/CET1974069
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- Article
Development of ANN Models for Prediction of Physical and Chemical Characteristics of Oil-in-Aqueous Plant Extract Emulsions Using Near-Infrared Spectroscopy.
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- Chemosensors, 2023, v. 11, n. 5, p. 278, doi. 10.3390/chemosensors11050278
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- Article
A Comparative Evaluation of the Structural and Biomechanical Properties of Food-Grade Biopolymers as Potential Hydrogel Building Blocks.
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- Biomedicines, 2022, v. 10, n. 9, p. 2106, doi. 10.3390/biomedicines10092106
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- Article
بررسی ویژگیهاي فیزیکوشیمیایی، ساختاري و حسی گوشت آنالوگ تولید شده در رطوبت بالا بر پایه ایزوله پروتئین نخود در ترکیب با کنسانتره پروتئین تخم کتان.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 130, p. 259, doi. 10.22034/FSCT.19.130.259
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- Article
Intercropping Lettuce (Lactuca sativa) with Pea (pisum sativum) and its Impact on the Growth, Yield and Nutritional Quality.
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- Assiut Journal of Agricultural Sciences, 2021, v. 52, n. 3, p. 82, doi. 10.21608/ajas.2021.100908.1050
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- Article
Pre-fractionation strategies to resolve pea (Pisum sativum) sub-proteomes.
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- Frontiers in Plant Science, 2015, p. 1, doi. 10.3389/fpls.2015.00849
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- Article