Dielectric barrier discharge cold atmospheric plasma treatment of egg white protein: Insights into the functional, rheological, and structural properties
The bioavailability and quality attributes of egg white proteins (EWPs) are vital for food
products' final form and nutritional content. Heat treatment negatively affects these attributes …
products' final form and nutritional content. Heat treatment negatively affects these attributes …
Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market
Abstract Background and Objectives The production of faba beans (Vicia Faba L.) is
emerging in the Canadian prairies. To investigate their utilization potential as value‐added …
emerging in the Canadian prairies. To investigate their utilization potential as value‐added …
Effect of solid‐state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates
Abstract Background and Objectives Fermentation has been increasingly used as a “clean”
processing technique to modify proteins. The goal of this research was to assess the use of …
processing technique to modify proteins. The goal of this research was to assess the use of …
Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours
In the present study, navy bean and chickpea seeds were tempered to 20% or 30% moisture
content and exposed to infrared heating at surface temperatures 120° C or 140° C. The …
content and exposed to infrared heating at surface temperatures 120° C or 140° C. The …
Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content
In this study, ten pea flours covering a broad range of amylose content (37.2–77.6%, dsb)
were characterized for functional and nutritional properties. As the amylose contents …
were characterized for functional and nutritional properties. As the amylose contents …
[HTML][HTML] Protein structural changes in lentil flour during soaking/germination and thermal treatments: Indication of nutritional and functional properties
Functional characteristics of lentil's protein have a significant impact on texture of developed
food products and are an important consideration for ingredient manufacturers in food …
food products and are an important consideration for ingredient manufacturers in food …
Effect of infrared heating on the functional properties of yellow pea and green lentil flours
Abstract Background and Objectives Value‐added utilization of pulse flours faces
challenges related to their functionality in many food applications. The present research …
challenges related to their functionality in many food applications. The present research …
Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market
Abstract Background and Objectives The plant protein market has been growing at an
unprecedented rate. To evaluate the utilization potential of Canadian faba beans, the …
unprecedented rate. To evaluate the utilization potential of Canadian faba beans, the …
Physicochemical and functional properties of fermented pea and navy bean protein isolates
Abstract Background and Objectives There has been a significant increase in the use of
fermentation for protein modification by the food industry. This research aimed to investigate …
fermentation for protein modification by the food industry. This research aimed to investigate …
Protein composition of pulses and their protein isolates from different sources and in different isolation pH values using a reverse phase high performance liquid …
The objective of this study was to compare the composition of pulse proteins isolated from
lentils and green and yellow peas at two isolation pH values (9 and 11) and determine the …
lentils and green and yellow peas at two isolation pH values (9 and 11) and determine the …