نتائج البحث - "Pea protein"

1

Pea protein isolates: emulsification properties as affected by preliminary pretreatments

المؤلفون: D'Alessio, G., Flamminii, F., Faieta, M., Pittia, P., Di Mattia, C. D.

المصدر: Italian Journal of Food Science. 34:25-32

مصطلحات موضوعية: pea protein, emulsion stability, pea protein, plant proteins, oil-in-water emulsions, technological properties, technological properties, emulsion stability, plant proteins, oil-in-water emulsions, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8797611070a7c690b99db2982235127eTest
https://doi.org/10.15586/ijfs.v34i4.2259Test

2

Influence of the Aliphatic Chain Length on the Crosslinking Properties of Aldehydes on Sustainable Bioplastics Obtained from Pea Protein

المؤلفون: Pérez Puyana, Víctor, Jiménez Rosado, Mercedes, Escribano, D., Romero, Alberto, Martinez García, Inmaculada

المساهمون: Universidad de Sevilla. Departamento de Ingeniería Química, Universidad de Sevilla. TEP229: Tecnología y Diseño de Productos Multicomponentes, MCIN/AEI/10.13039/501100011033/FEDER, UE, through the project PID2021-124294OB-C21

المصدر: Journal of Polymers and the Environment. 30:5163-5172

مصطلحات موضوعية: Aldehydes, 3303 Ingeniería y Tecnología Químicas, Environmental Engineering, Injection moulding, Polymers and Plastics, Pea protein, Biodegradation, Materials Chemistry, Bioplastics

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d25542032ec38443b882a52a31f7fbbcTest
https://doi.org/10.1007/s10924-022-02571-6Test

3

High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties

المؤلفون: Luis Gustavo Lima Nascimento, Lucas Sales Queiroz, Heidi Olander Petersen, Rodolphe Marie, Naaman Francisco Nogueira Silva, Mohammed Amin Mohammadifar, Paulo Peres de Sá Peixoto Júnior, Guillaume Delaplace, Antônio Fernandes de Carvalho, Federico Casanova

المصدر: Nascimento, L G L, Queiroz, L S, Petersen, H O, Marie, R, Silva, N F N, Mohammadifar, M A, de Sá Peixoto Júnior, P P, Delaplace, G, de Carvalho, A F & Casanova, F 2023, ' High-intensity ultrasound treatment on casein : Pea mixed systems: Effect on gelling properties ', Food Chemistry, vol. 422, 136178 . https://doi.org/10.1016/j.foodchem.2023.136178Test

مصطلحات موضوعية: Gelation, Sustainability, Pea protein, Green technology, Milk protein, General Medicine, Food Science, Analytical Chemistry

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8143622efefbfc7696219a2d85ad6a0Test
https://doi.org/10.1016/j.foodchem.2023.136178Test

4

Real ileal amino acid digestibility of pea protein compared to casein in healthy humans: a randomized trial

المؤلفون: Robert Benamouzig, Laetitia Guérin-Deremaux, Claire Gaudichon, Catherine Lefranc-Millot, Florence M Guillin, Juliette Martin, Pierre-Henri Pomport, Juliane Calvez, Gheorghe Airinei, Nadezda Khodorova

المصدر: The American Journal of Clinical Nutrition. 115:353-363

مصطلحات موضوعية: Adult, Male, Adolescent, Lysine, Medicine (miscellaneous), Phenylalanine, Young Adult, Ileum, Valine, Casein, Humans, Single-Blind Method, Food science, Amino Acids, Aged, chemistry.chemical_classification, Nutrition and Dietetics, Pea protein, Caseins, food and beverages, Middle Aged, Healthy Volunteers, Amino acid, Postprandial, Intestinal Absorption, chemistry, Digestion, Female, Leucine, Pea Proteins

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2ba1b24f8c29e2dc6f275b82715e365Test
https://doi.org/10.1093/ajcn/nqab354Test

5

Protein–protein interactions of a whey–pea protein co‐precipitate

المؤلفون: Mette Christensen, Trine Kastrup Dalsgaard, H.T. Kristensen, Marianne Hammershøj, Mikka Stenholdt Hansen

المصدر: Kristensen, H T, Christensen, M, Hansen, M S, Hammershøj, M & Dalsgaard, T K 2021, ' Protein-protein interactions of a whey-pea protein co-precipitate ', International Journal of Food Science and Technology, vol. 56, no. 11, pp. 5777-5790 . https://doi.org/10.1111/ijfs.15165Test