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Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development

PROCESSES (2022)

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FOOD AND BIOPROCESS TECHNOLOGY (2015)

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Article Chemistry, Applied

High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin I converting enzyme inhibitory and antioxidant activities from lentil proteins

P. Garcia-Mora et al.

FOOD CHEMISTRY (2015)

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Article Chemistry, Applied

Functional analysis of mildly refined fractions from yellow pea

Pascalle J. M. Pelgrom et al.

FOOD HYDROCOLLOIDS (2015)

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Article Chemistry, Applied

Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation

Jean-Luc Mession et al.

FOOD HYDROCOLLOIDS (2015)

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Article Food Science & Technology

Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativum L.) protein isolates

Raffael Osen et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

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Article Biochemistry & Molecular Biology

Nutritive Evaluation of the Bambara Groundnut Ci12 Landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] Produced in Cote d'Ivoire

Denis N'Dri Yao et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)

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Article Engineering, Chemical

Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum 'Salamanca'

Sara Bussler et al.

JOURNAL OF FOOD ENGINEERING (2015)

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Article Engineering, Chemical

Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates

Abir Mokni Ghribi et al.

JOURNAL OF FOOD ENGINEERING (2015)

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Article Engineering, Chemical

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)

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Article Engineering, Chemical

Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds

J. A. M. Berghout et al.

JOURNAL OF FOOD ENGINEERING (2015)

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Article Food Science & Technology

Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses

Fengxian Guo et al.

JOURNAL OF FOOD SCIENCE (2015)

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Review Plant Sciences

The value of biodiversity in legume symbiotic nitrogen fixation and nodulation for biofuel and food production

Peter M. Gresshoff et al.

JOURNAL OF PLANT PHYSIOLOGY (2015)

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Article Food Science & Technology

Dry fractionation for sustainable production of functional legume protein concentrates

M. A. I. Schutyser et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

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Article Food Science & Technology

Effect of thermal processing on protein solubility of green gram (Phaseolus aureus) legume cultivars

V. B. Sashikala et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

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Article Food Science & Technology

EFFECT OF GERMINATION TIME ON PROXIMATE ANALYSIS, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF LENTIL (LENS CULINARIS MEDIK.) SPROUTS

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ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA (2015)

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Article Nutrition & Dietetics

Sustainability of plant-based diets: back to the future

Joan Sabate et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2014)

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Chemical modification of amino acids by atmospheric-pressure cold plasma in aqueous solution

Eisuke Takai et al.

JOURNAL OF PHYSICS D-APPLIED PHYSICS (2014)

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Article Endocrinology & Metabolism

A review of the nutritional value of legumes and their effects on obesity and its related co-morbidities

C. J. Rebello et al.

OBESITY REVIEWS (2014)

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Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

Zhongjiang Wang et al.

JOURNAL OF CHEMISTRY (2014)

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Article Food Science & Technology

Low-dose gamma irradiation of food protein increases its allergenicity in a chronic oral challenge

A. F. M. Vaz et al.

FOOD AND CHEMICAL TOXICOLOGY (2013)

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Article Food Science & Technology

Dry fractionation for production of functional pea protein concentrates

Pascalle J. M. Pelgrom et al.

FOOD RESEARCH INTERNATIONAL (2013)

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Article Food Science & Technology

Chemical composition, in vitro starch digestibility and amino acid analysis of a underexplored kidney bean (Phaseolus vulgaris. L.) grown in Chongqing, China

Beiyu Liu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)

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Article Biochemistry & Molecular Biology

In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris)

Chockry Barbana et al.

FOOD & FUNCTION (2013)

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Article Biochemistry & Molecular Biology

Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study

M. Carbonaro et al.

AMINO ACIDS (2012)

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Article Nutrition & Dietetics

Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality

G. Sarwar Gilani et al.

BRITISH JOURNAL OF NUTRITION (2012)

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Review Food Science & Technology

Cold Plasma Decontamination of Foods

Brendan A. Niemira

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3 (2012)

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Article Chemistry, Applied

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

M. Joshi et al.

FOOD CHEMISTRY (2011)

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Article Food Science & Technology

Effect of Fermentation on Chemical Composition and Nutritional Quality of Extruded and Fermented Soya Products

Anthony O. Ojokoh et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2011)

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Review Food Science & Technology

The potential of dry fractionation processes for sustainable plant protein production

M. A. I. Schutyser et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)

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Review Food Science & Technology

History and future of food irradiation

Jozsef Farkas et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)

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Article Biotechnology & Applied Microbiology

Aqueous enzymatic extraction of peanut oil and protein hydrolysates

Lihua Jiang et al.

FOOD AND BIOPRODUCTS PROCESSING (2010)

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Article Food Science & Technology

Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein

Ana C. C. Silva et al.

FOOD BIOPHYSICS (2010)

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Article Food Science & Technology

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)

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Review Food Science & Technology

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Joyce Boye et al.

FOOD RESEARCH INTERNATIONAL (2010)

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Article Agriculture, Dairy & Animal Science

In vivo (rat) and in vitro (Caco-2 cells) absorption of amino acids from legume protein isolates as compared to lactalbumin or casein

Luis A. Rubio et al.

ARCHIVES OF ANIMAL NUTRITION (2009)

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Article Chemistry, Applied

Thermal aggregation, amino acid composition and in vitro digestibility of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study

Chuan-He Tang et al.

FOOD CHEMISTRY (2009)

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Article Chemistry, Applied

Physicochemical, functional and structural properties of vicilin-rich protein isolates from three Phaseolus legumes: Effect of heat treatment

Chuan-He Tang et al.

FOOD HYDROCOLLOIDS (2009)

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Article Agriculture, Multidisciplinary

Soy Protein Isolate Extruded with High Moisture Retains High Nutritional Quality

Ruth S. MacDonald et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

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Article Engineering, Chemical

Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology

Arthur Soares Bueno et al.

JOURNAL OF FOOD ENGINEERING (2009)

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Review Biology

Reserve accumulation in legume seeds

Karine Gallardo et al.

COMPTES RENDUS BIOLOGIES (2008)

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Article Chemistry, Applied

Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate:: Effect of high-pressure treatment

Shou-Wei Yin et al.

FOOD CHEMISTRY (2008)

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Review Food Science & Technology

Nutritional aspects of food extrusion: a review

Shivendra Singh et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)

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Article Chemistry, Applied

Nutritional quality of important food legumes

A Iqbal et al.

FOOD CHEMISTRY (2006)

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Article Agriculture, Dairy & Animal Science

Protein and amino acid digestibility and metabolizable energy value of pea (Pisum sativum), faba bean (Vicia faba) and lupin (Lupinus angustifolius) seeds for turkeys of different age

S Palander et al.

ANIMAL FEED SCIENCE AND TECHNOLOGY (2006)

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Review Chemistry, Medicinal

Grain legume proteins and nutraceutical properties

M Duranti

FITOTERAPIA (2006)

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Article Food Science & Technology

Irradiation for better foods

J Farkas

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)

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Article Chemistry, Applied

Effect of high-pressure treatment on emulsifying properties of soybean proteins

MC Puppo et al.

FOOD HYDROCOLLOIDS (2005)

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Article Chemistry, Physical

Effect of gamma-irradiation on the physicochemical properties of soy protein isolate films

M Lee et al.

RADIATION PHYSICS AND CHEMISTRY (2005)

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Article Agriculture, Multidisciplinary

Physicochemical modifications of high-pressure-treated soybean protein isolates

C Puppo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

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Article Plant Sciences

Antimicrobial and insecticidal protein isolated from seeds of Clitoria ternatea, a tropical forage legume

S Kelemu et al.

PLANT PHYSIOLOGY AND BIOCHEMISTRY (2004)

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Article Plant Sciences

Recent advances in legume transformation

DA Somers et al.

PLANT PHYSIOLOGY (2003)

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Review Chemistry, Applied

The effect of ionising radiation on antinutritional factors and the nutritional value of plant materials with reference to human and animal food

P Siddhuraju et al.

FOOD CHEMISTRY (2002)

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Article Chemistry, Applied

In vitro digestibility of globulins from cowpea (Vigna unguiculata) and xerophitic algaroba (Prosopis juliflora) seeds by mammalian digestive proteinases:: a comparative study

AH Araüjo et al.

FOOD CHEMISTRY (2002)

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Article Chemistry, Applied

Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

E Molina et al.

FOOD HYDROCOLLOIDS (2001)

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Article Agriculture, Multidisciplinary

Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates

JR Wagner et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

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