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Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativum L.) Seed Flours
Rotimi E. Aluko et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels
P. J. Shand et al.
FOOD CHEMISTRY (2008)
Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of Soybean-French Bean 7S Globulin Exhibits Excellent Properties
Alko Kimura et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems
Keshun Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Physicochemical and bitterness properties of enzymatic pea protein Hydrolysates
L. M. Humiski et al.
JOURNAL OF FOOD SCIENCE (2007)
Physicochemical and textural properties of heat-induced pea protein isolate gels
P. J. Shand et al.
FOOD CHEMISTRY (2007)
Comparison of alpha-tocopherol microparticles produced with different wall materials: pea protein a new interesting alternative
Anna Paola T. R. Pierucci et al.
JOURNAL OF MICROENCAPSULATION (2007)
Significance of phenol-protein interactions in modifying the antioxidant capacity of peas
Pi-Jen Tsai et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
New microencapsulation system for ascorbic acid using pea protein concentrate as coat protector
Anna Paola T. R. Pierucci et al.
JOURNAL OF MICROENCAPSULATION (2006)
Complex coacervation between β-lactoglobulin and Acacia gum:: A nucleation and growth mechanism
Christian Sanchez et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2006)
Nutritional quality of important food legumes
A Iqbal et al.
FOOD CHEMISTRY (2006)
Bile salt biotransformations by human intestinal bacteria
JM Ridlon et al.
JOURNAL OF LIPID RESEARCH (2006)
Gelation behavior of protein isolates extraded from 5 cultivars of Pisum sativum L.
FE O' Kane et al.
JOURNAL OF FOOD SCIENCE (2005)
Fractionation of angiotensin I converting enzyme inhibitory activity from pea and whey protein in vitro gastrointestinal digests
V Vermeirssen et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
The impact of fermentation and in vitro digestion on the formation of angiotensin-I-converting enzyme inhibitory activity from pea and whey protein
V Vermeirssen et al.
JOURNAL OF DAIRY SCIENCE (2003)
Impact of processing on functional properties of protein products from wrinkled peas
H Fuhrmeister et al.
JOURNAL OF FOOD ENGINEERING (2003)
Optimisation and validation of an angiotensin-converting enzyme inhibition assay for the screening of bioactive peptides
V Vermeirssen et al.
JOURNAL OF BIOCHEMICAL AND BIOPHYSICAL METHODS (2002)