Related references
Note: Only part of the references are listed.Characterization of the FODMAP-profile in cereal-product ingredients
Lilit Ispiryan et al.
JOURNAL OF CEREAL SCIENCE (2020)
Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products
Lilit Ispiryan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Controversies and reality of the FODMAP diet for patients with irritable bowel syndrome
Emma P. Halmos et al.
JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY (2019)
Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein
Ewelina Eckert et al.
CEREAL CHEMISTRY (2019)
Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils
Loreto Alonso-Miravalles et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Rheological characterization of thermal gelation of cowpea protein isolates: Effect of processing conditions
Felicitas Peyrano et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Heat-induced gelation of plant globulins
Taco Nicolai et al.
CURRENT OPINION IN FOOD SCIENCE (2019)
Gelation of food protein-protein mixtures
Taco Nicolai
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2019)
Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin
Marcel Skejovic Joehnke et al.
FOOD RESEARCH INTERNATIONAL (2019)
Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage
Hamid Khazaei et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Pulses and food security: Dietary protein, digestibility, bioactive and functional properties
Silvia M. F. Bessada et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes
Sondos Njoumi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2019)
Pea protein isolates: Structure, extraction, and functionality
A. C. Y. Lam et al.
FOOD REVIEWS INTERNATIONAL (2018)
In Vitro Digestibility of Rapeseed and Bovine Whey Protein Mixtures
Marcel Skejovic Joehnke et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Faba bean protein flour obtained by densification: A sustainable method to develop protein concentrates with food applications
Manuel Felix et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Reducing food's environmental impacts through producers and consumers
J. Poore et al.
SCIENCE (2018)
Structuring colloidal oat and faba bean protein particles via enzymatic modification
Outi Nivala et al.
FOOD CHEMISTRY (2017)
Composition and protein profile analysis of rice protein ingredients
Luca Amagliani et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2017)
FODMAPs: food composition, defining cutoff values and international application
Jane Varney et al.
JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY (2017)
Traditional and New Food Uses of Pulses
Nesli Sozer et al.
CEREAL CHEMISTRY (2017)
Does a diet low in FODMAPs reduce symptoms associated with functional gastrointestinal disorders? A comprehensive systematic review and meta-analysis
Abigail Marsh et al.
EUROPEAN JOURNAL OF NUTRITION (2016)
Effect of genotype and environment on the surface characteristics and functionality of air-classified faba bean protein concentrates
M. Martinez et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)
Geraldine Avila Ruiz et al.
FOOD CHEMISTRY (2016)
Effect of genotype on the physicochemical and functional attributes of faba bean (Vida faba L.) protein isolates
Ashish Singhal et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2016)
Faba bean flavour and technological property improvement by thermal pre-treatments
Zhong-qing Jiang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials
Ivana M. Geremias-Andrade et al.
GELS (2016)
Functional analysis of mildly refined fractions from yellow pea
Pascalle J. M. Pelgrom et al.
FOOD HYDROCOLLOIDS (2015)
Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders
Grace M. Kelly et al.
INTERNATIONAL DAIRY JOURNAL (2015)
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties
Rossana Coda et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Pre- and post-treatment enhance the protein enrichment from milling and air classification of legumes
Pascalle J. M. Pelgrom et al.
JOURNAL OF FOOD ENGINEERING (2015)
Rehydration characteristics of milk protein concentrate powders
Shane V. Crowley et al.
JOURNAL OF FOOD ENGINEERING (2015)
Dry fractionation for sustainable production of functional legume protein concentrates
M. A. I. Schutyser et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin
Stuart P. Johnston et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet
Salvatore Multari et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)
Preparation of functional lupine protein fractions by dry separation
Pascalle J. M. Pelgrom et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Dry fractionation for production of functional pea protein concentrates
Pascalle J. M. Pelgrom et al.
FOOD RESEARCH INTERNATIONAL (2013)
Proteins from land plants - Potential resources for human nutrition and food security
Li Day
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Nutritional and functional properties of Vicia faba protein isolates and related fractions
Javier Vioque et al.
FOOD CHEMISTRY (2012)
Food protein functionality: A comprehensive approach
E. Allen Foegeding et al.
FOOD HYDROCOLLOIDS (2011)
Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
Asli Can Karaca et al.
FOOD RESEARCH INTERNATIONAL (2011)
Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)
Thushan S. Withana-Gamage et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
The potential of dry fractionation processes for sustainable plant protein production
M. A. I. Schutyser et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
J. I. Boye et al.
FOOD RESEARCH INTERNATIONAL (2010)
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
Joyce Boye et al.
FOOD RESEARCH INTERNATIONAL (2010)
Characterization of the nutritional value of air-classified protein and starch fractions of field pea and zero-tannin faba bean in grower pigs
C. K. Gunawardena et al.
JOURNAL OF ANIMAL SCIENCE (2010)
Metabolic effects in rapeseed (Brassica napus L.) seedlings after root exposure to glyphosate
Iben Lykke Petersen et al.
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY (2007)
Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques
AP Batista et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2005)
Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides
E Makri et al.
FOOD HYDROCOLLOIDS (2005)
Heat-induced gelation of pea legumin: Comparison with soybean glycinin
FE O'Kane et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Simplified process for the production of sesame protein concentrate.: Differential scanning calorimetry and nutritional, physicochemical and functional properties
EM Escamilla-Silva et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Heat-induced gel formation by soy proteins at neutral pH
JMS Renkema et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Gel formation by β-conglycinin and glycinin and their mixtures
JMS Renkema et al.
FOOD HYDROCOLLOIDS (2001)