Related references
Note: Only part of the references are listed.Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions
Cornelis Kornet (Remco) et al.
FOOD HYDROCOLLOIDS (2020)
Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds
Eleni Ntone et al.
FOOD HYDROCOLLOIDS (2020)
Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary
Simha Sridharan et al.
FOOD HYDROCOLLOIDS (2020)
Mechanism of the spontaneous formation of plant protein microcapsules in aqueous solution
Remy Cochereau et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)
Linear and nonlinear rheological behavior of native and debranched waxy rice starch gels
Suthsiri Precha-Atsawanan et al.
FOOD HYDROCOLLOIDS (2018)
Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties
Gamze Yazar et al.
JOURNAL OF CEREAL SCIENCE (2017)
The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks)
Ozlem C. Duvarci et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Concepts for further sustainable production of foods
Atze Jan van der Goot et al.
JOURNAL OF FOOD ENGINEERING (2016)
Shear localisation in interfacial particle layers and its influence on Lissajous-plots
Fabian C. Birbaum et al.
RHEOLOGICA ACTA (2016)
Comparing functional properties of concentrated protein isolates with freeze-dried protein isolates from lupin seeds
J. A. M. Berghout et al.
FOOD HYDROCOLLOIDS (2015)
Functional attributes of pea protein isolates prepared using different extraction methods and cultivars
Andrea K. Stone et al.
FOOD RESEARCH INTERNATIONAL (2015)
Dry fractionation for sustainable production of functional legume protein concentrates
M. A. I. Schutyser et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Thermal Denaturation of Pea Globulins (Pisum sativum L.)-Molecular Interactions Leading to Heat-Induced Protein Aggregation
Jean-Luc Mession et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels
Xiang Dong Sun et al.
FOOD HYDROCOLLOIDS (2012)
Linear and non-linear viscoelastic behaviors of crosslinked tapioca starch/polysaccharide systems
Asira Fuongfuchat et al.
JOURNAL OF FOOD ENGINEERING (2012)
Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate
Xiang Dong Sun et al.
FOOD CHEMISTRY (2011)
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature-high-pressure treatment
M. C. Puppo et al.
FOOD HYDROCOLLOIDS (2011)
Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates
Ali R. Taherian et al.
FOOD RESEARCH INTERNATIONAL (2011)
Self-assembly of trehalose molecules on a lysozyme surface: the broken glass hypothesis
Maxim V. Fedorov et al.
PHYSICAL CHEMISTRY CHEMICAL PHYSICS (2011)
Gelation properties of salt-extracted pea protein induced by heat treatment
Xiang Dong Sun et al.
FOOD RESEARCH INTERNATIONAL (2010)
Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates
E. M. Papalamprou et al.
FOOD HYDROCOLLOIDS (2009)
Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
Jiang Jiang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear
Randy H. Ewoldt et al.
JOURNAL OF RHEOLOGY (2008)
Physicochemical and textural properties of heat-induced pea protein isolate gels
P. J. Shand et al.
FOOD CHEMISTRY (2007)
Importance of physical vs. chemical interactions in surface shear rheology
PA Wierenga et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2006)
Slow dynamics, aging, and glassy rheology in soft and living matter
Ranjini Bandyopadhyay et al.
SOLID STATE COMMUNICATIONS (2006)
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)
A geometrical interpretation of large amplitude oscillatory shear response
KS Cho et al.
JOURNAL OF RHEOLOGY (2005)
Heat-induced gelation of pea legumin: Comparison with soybean glycinin
FE O'Kane et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Impact of processing on functional properties of protein products from wrinkled peas
H Fuhrmeister et al.
JOURNAL OF FOOD ENGINEERING (2003)
Share Paper
