المؤلفون: Joël I. Zink, Olivia Zehnder-Wyss, Dylan Dällenbach, Laura Nyström, Erich J. Windhab

المصدر: Current Research in Food Science, Vol 8, Iss , Pp 100744- (2024)

مصطلحات موضوعية: Pea protein, Pea protein concentrate, High-pressure rheology, Differential scanning calorimetry, Total dietary fiber content, Soluble dietary fibers, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2665927124000704Test; https://doaj.org/toc/2665-9271Test

الوصول الحر: https://doaj.org/article/18af8337f81243b1a29a3393692863b6Test

المؤلفون: Zink, Joël I., Zehnder-Wyss, Olivia, id_orcid:0 000-0001-8606-2402, Dällenbach, Dylan, Nyström, Laura, Windhab, Erich J.

المصدر: Current Research in Food Science, 8

مصطلحات موضوعية: Pea protein, Pea protein concentrate, High-pressure rheology, Differential scanning calorimetry, Total dietary fiber content, Soluble dietary fibers, Insoluble dietary fibers, Sustainability, Protein functionality

وصف الملف: application/application/pdf

العلاقة: info:eu-repo/semantics/altIdentifier/wos/001241844600001; http://hdl.handle.net/20.500.11850/673673Test

الإتاحة: https://doi.org/20.500.11850/67367310.3929/ethz-b-00067367310.1016/j.crfs.2024.100744Test
https://hdl.handle.net/20.500.11850/673673Test

المؤلفون: Murad Bal, Elif Gokcen Ates, Furkan Erdem, Gokcem Tonyali Karsli, Melis Cetin Karasu, Ozlem Ozarda, Behic Mert, Mecit H. Oztop

مصطلحات موضوعية: Climate Change Processes, Food Chemistry and Molecular Gastronomy (excl. Wine), Food Engineering, Food Nutritional Balance, Food Packaging, Preservation and Safety, Food Processing, Food Sciences not elsewhere classified, Manufacturing Safety and Quality, Packaging, Storage and Transportation (excl. Food and Agricultural Products), tomato sauce, pea protein fortification, valorization of tomato peel, sauce rheology, sensory analysis

العلاقة: https://figshare.com/articles/presentation/Presentation_1_Rheological_and_sensorial_behavior_of_tomato_product_enriched_with_pea_protein_and_olive_powder_PPTX/25242517Test

الإتاحة: https://doi.org/10.3389/fsufs.2024.1358520.s001Test
https://figshare.com/articles/presentation/Presentation_1_Rheological_and_sensorial_behavior_of_tomato_product_enriched_with_pea_protein_and_olive_powder_PPTX/25242517Test

المؤلفون: Mehdi Sowlati, Silviu-Horia Morariu, Olguta Orzan, Stefano Veraldi, Roni P. Dodiuk-Gad, Remus I. Orasan, Cristian Gainaru

المصدر: Dermatology and Therapy, Vol 13, Iss 11, Pp 2669-2679 (2023)

مصطلحات موضوعية: Atopic dermatitis, Children, Hydrocortisone ointment, Pea protein, Xyloglucan, Dermatology, RL1-803

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/2193-8210Test; https://doaj.org/toc/2190-9172Test

الوصول الحر: https://doaj.org/article/bc8b634a704645fe89a8006399223548Test

المؤلفون: Yueying Yao, Wenmeng He, Baojun Xu

المصدر: Food Science & Nutrition, Vol 11, Iss 9, Pp 5063-5077 (2023)

مصطلحات موضوعية: compound gels, konjac glucomannan, pea protein isolate, peanut protein isolate, physiochemical properties, soy protein isolate, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/2048-7177Test

الوصول الحر: https://doaj.org/article/e2827cbec38043189155097e51b56c88Test

المؤلفون: JIA Xiwen, LIU Jiuyang, WANG Jingjie, LIU Qian, WANG Hao, KONG Baohua, WANG Hui

المصدر: Shipin Kexue, Vol 44, Iss 16, Pp 121-126 (2023)

مصطلحات موضوعية: pea protein isolate, pullulan, allicin, electrospun nanofibers, antibacterial performance, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-015.pdfTest; https://doaj.org/toc/1002-6630Test

الوصول الحر: https://doaj.org/article/6958f22079784e9588e64973469e1212Test

المؤلفون: Wenfei Fu, Fujun Liu, Ronglei Zhang, Ru Zhao, Yuxin He, Cuina Wang

المصدر: Foods, Vol 13, Iss 13, p 2054 (2024)

مصطلحات موضوعية: pea protein, hyaluronic acid, chlorogenic acid, non-covalent interactions, ternary complexes, Chemical technology, TP1-1185

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/13/13/2054Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/ee8b54c52f0340ce8a5e89ccb1a5dabdTest

المؤلفون: Ruma G. Singh, Laetitia Guérin-Deremaux, Catherine Lefranc-Millot, Caroline Perreau, David C. Crowley, Erin D. Lewis, Malkanthi Evans, Marc Moulin

المصدر: Nutrients, Vol 16, Iss 13, p 2017 (2024)

مصطلحات موضوعية: body composition, body strength, handgrip strength, muscle mass, pea protein, whey protein, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2072-6643/16/13/2017Test; https://doaj.org/toc/2072-6643Test

الوصول الحر: https://doaj.org/article/900c95f7dd0f4623bcb985cef57675f1Test

المؤلفون: Xv Qin, Yaxian Guo, Xiaoqing Zhao, Bin Liang, Chanchan Sun, Xiulian Li, Changjian Ji

المصدر: Foods, Vol 13, Iss 10, p 1511 (2024)

مصطلحات موضوعية: pea protein, micro-gel, O/W emulsion, saturated fat replacement, low-saturated fat ice cream, Chemical technology, TP1-1185

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/13/10/1511Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/3bb0602984f64f94814773f0431a240eTest

المؤلفون: Felicia Zhi Wen Peh, Lin Zhao, Yin Yin Chia, Cheryl Kwoek Zhen Ng, Juan Du

المصدر: Current Research in Food Science, Vol 8, Iss , Pp 100775- (2024)

مصطلحات موضوعية: Plant-based seafood analogue, Food hydrocolloids, Brown rice protein isolate, Pea protein isolate, Amino acid release, Rheological properties, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2665927124001011Test; https://doaj.org/toc/2665-9271Test

الوصول الحر: https://doaj.org/article/c1fc6970d81b477e83ff62f5ecab4135Test