Hesperetin (Citrus peel flavonoid aglycone) encapsulation using pea protein- high methoxyl pectin electrostatic complexes: Complex optimization and biological activity.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11874
Abstract: BACKGROUND Orange pomace polyphenols have potential for use as nutraceutical ingredients in functional foods and beverages. However, due to their low water solubility and bioaccesibility, they are not being utilized to their full potential. The… read more here.
Keywords: methoxyl pectin; pea protein; hesperetin; high methoxyl ... See more keywords
Effect of subfreezing storage on the qualities of dough and bread containing pea protein.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11891
Abstract: BACKGROUNDS In this paper, -6 °C, -9 °C and -12 °C were selected as subfreezing temperatures of dough containing pea protein based on the results of low-field nuclear magnetic relaxation time (LF-NMR), then the effect… read more here.
Keywords: effect; pea protein; containing pea; storage ... See more keywords
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion filled gel.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11902
Abstract: BACKGROUND The consumers demand for plant-based cheese analogues (PCA) is growing owing to their easy and versatile ways of use. However, the products available on the market are nutritionally poor. They are low in protein,… read more here.
Keywords: pea protein; plant based; cheese analogue; spreadable plant ... See more keywords
Construction of transglutaminase covalently cross-linked hydrogel and high internal phase emulsion gel from pea protein modified by high-intensity ultrasound.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12372
Abstract: BACKGROUND The poor gelling and emulsification properties of Pea protein (PeaP) limit its application in gel-based products. In this study, the strong hydrogel and high internal phase emulsion (HPLE) gel of PeaP were constructed by… read more here.
Keywords: structure; hydrogel high; pea protein; high internal ... See more keywords
Solidification of concentrated pea protein - pectin mixtures as potential binder.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12448
Abstract: BACKGROUND Binders in plant-based meat analogues allow different components such as extrudate and fat particles to stick together. Typically, binders then are solidified to transform the mass into a non-sticky, solid product. As an option… read more here.
Keywords: solidification; pectin; pea protein; pectin mixtures ... See more keywords
Understanding the synergistic effect of pea protein and rice bran protein interaction in stabilizing palm kernel oil‐in‐water emulsion assisted by high‐pressure homogenization
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.13883
Abstract: Abstract BACKGROUND Plant‐based beverages have recently seen a significant increase in market demand. However, many of these products suffer from poor emulsion stability and low protein content. Gums have commonly been used to enhance emulsion… read more here.
Keywords: rice bran; emulsion; plant; homogenization ... See more keywords
Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.70331
Abstract: BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one… read more here.
Keywords: pork fat; pea protein; protein; sensory microbiological ... See more keywords
The chemical rheological properties of pea protein dough and the storage stability of pea steamed bread were improved and the beany flavor was reduced by cooperative fermentation.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.70355
Abstract: BACKGROUND Pea protein powder lacks gliadin and glutenin, which prevents the formation of network structure. At the same time, it has beany taste, thus limiting its application in steamed bread production. The organic acids and… read more here.
Keywords: protein dough; steamed bread; pea protein; fermentation ... See more keywords
Development of pea protein-based bioplastics with antimicrobial properties.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8051
Abstract: BACKGROUND In the present work, bioplastics from renewable polymers were studied in order to reduce the huge generation of plastic wastes, causing an environmental problem that continues owing to the increasing demand for plastic products.… read more here.
Keywords: protein based; pea protein; based bioplastics; development pea ... See more keywords
Assessing the Importance of Protein Interactions and Hydration Level on Protein-Enriched Gluten-Free Breads: a Novel Approach
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DOI: 10.1007/s11947-019-02258-2
Abstract: The effect of starch substitution by 30% of different mixtures of egg white and pea proteins (100:0; 75:25; 50:50; 25:75; 0:100) was studied. The effect of hydration levels on specific volume was determined in order… read more here.
Keywords: protein; protein enriched; hydration level; pea protein ... See more keywords
Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)
Sign Up to like & getrecommendations! Published in 2019 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-019-02276-0
Abstract: Pea protein is one of the few hypoallergenic vegetable proteins without genetic modification issues. Pea protein isolate (PPI) is a natural emulsifier with high nutritional value. Nevertheless, PPI’s applications in foods are limited by its… read more here.
Keywords: protection; pea; pea protein; nanoemulsion ... See more keywords