The current situation of pea protein and its application in the food industry
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein,
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …
Composition, physicochemical properties of pea protein and its application in functional foods
ZX Lu, JF He, YC Zhang, DJ Bing - Critical reviews in food science …, 2020 - Taylor & Francis
Field pea is one of the most important leguminous crops over the world. Pea protein is a
relatively new type of plant proteins and has been used as a functional ingredient in global …
relatively new type of plant proteins and has been used as a functional ingredient in global …
Micro-/nano-carboxymethyl cellulose as a promising biopolymer with prospects in the agriculture sector: a review
The increase in the population rate has increased the demand for safe and quality food
products. However, the current agricultural system faces many challenges in producing …
products. However, the current agricultural system faces many challenges in producing …
The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives
In recent years, the development and application of plant proteins have drawn increasing
scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high …
scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high …
Emergent food proteins–Towards sustainability, health and innovation
There is an increasing demand for alternative and sustainable protein sources, such as
vegetables, insects and microorganisms, that can meet the nutritional and sensory …
vegetables, insects and microorganisms, that can meet the nutritional and sensory …
Microencapsulation of active ingredients in functional foods: From research stage to commercial food products
Background Twelves categories of active ingredients have been recognised to enhance
human health. They are to some extent susceptible to certain conditions such as heat, light …
human health. They are to some extent susceptible to certain conditions such as heat, light …
Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications
Spray-drying is known as a common and economical technique for the encapsulation of
various nutrients and bioactive compounds. However, shear and thermal tensions during …
various nutrients and bioactive compounds. However, shear and thermal tensions during …
[كتاب][B] Food lipids: chemistry, nutrition, and biotechnology
CC Akoh - 2017 - taylorfrancis.com
Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …
Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants–A review
Legumes have been bestowed with valuable proteins. Legume proteins not only possess
superior nutritional, functional, and anti-oxidative properties, they have also been …
superior nutritional, functional, and anti-oxidative properties, they have also been …
Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes
SN Warnakulasuriya… - … of the Science of Food and …, 2018 - Wiley Online Library
Controlling the interactions between plant proteins and polysaccharides can lead to the
development of novel electrostatic complexed structures that can give unique functionality …
development of novel electrostatic complexed structures that can give unique functionality …