المؤلفون: Yan Li, Chi Wang, Nannan Hu, Yuanhui Zhao, Yuzhu Wu, Jingsheng Liu, Yilin Zhao

المصدر: Gels, Vol 10, Iss 5, p 301 (2024)

مصطلحات موضوعية: pea protein, zein, heat treatment, TG enzyme, gel properties, Science, Chemistry, QD1-999, Inorganic chemistry, QD146-197, General. Including alchemy, QD1-65

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2310-2861/10/5/301Test; https://doaj.org/toc/2310-2861Test

الوصول الحر: https://doaj.org/article/854c587860e34afda61035691407d9f6Test

المؤلفون: Dor Zipori, Jana Hollmann, Marina Rigling, Yanyan Zhang, Agnes Weiss, Herbert Schmidt

المصدر: Foods, Vol 13, Iss 4, p 588 (2024)

مصطلحات موضوعية: pea protein, fermentation, co-cultures, lactic acid bacteria, yeast, hexanal, Chemical technology, TP1-1185

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/13/4/588Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/6642d6ca31e74090a2ac039c10d6e76eTest

المؤلفون: Xiaojiao Li, Xing Chen, Hao Cheng

المصدر: Foods, Vol 13, Iss 3, p 483 (2024)

مصطلحات موضوعية: emulsion-filled gel, pea protein isolate, κ-carrageenan, mechanical property, microstructure, simulated in vitro digestion, Chemical technology, TP1-1185

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/13/3/483Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/75498a12227f4d34a8d8877475cfe4a0Test

المؤلفون: Solinho, Joana Margarida Fernandes

مصطلحات موضوعية: Sarrajão, Revestimento edível, Enriquecimento com proteína, Ervilha, Soro de leite, Edible coating, Protein enrichment, Pea protein, Whey protein

وصف الملف: application/pdf

الإتاحة: http://hdl.handle.net/20.500.11960/3195Test

المؤلفون: Fabiana Perrechil, Gabriela Santos Valentin Natal, Lidia Alves da Silva Paiva, Matheus Boeira Braga

المصدر: Powders, Vol 2, Iss 2, Pp 323-337 (2023)

مصطلحات موضوعية: microencapsulation, vegetable oil, lipid oxidation, modified starch, rice protein, pea protein, Chemistry, QD1-999

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2674-0516/2/2/19Test; https://doaj.org/toc/2674-0516Test

الوصول الحر: https://doaj.org/article/c6887f1b45674c5e8a992fa8f1658d57Test

المؤلفون: XIAO Zhigang, WANG Haiguan, JIANG Ruisheng, YU Xiaoshuai, WANG Zhenguo, ZHANG Junjie, WANG Zhe, GAO Yuzhe

المصدر: Shipin Kexue, Vol 44, Iss 8, Pp 118-123 (2023)

مصطلحات موضوعية: high-moisture extrusion, sodium carboxymethyl cellulose, pea protein, structural properties, meat analog quality, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-016.pdfTest; https://doaj.org/toc/1002-6630Test

الوصول الحر: https://doaj.org/article/39aed70346884cf19224fe05b4dc14b8Test

المؤلفون: A. S. Burlyaeva, Yu. G. Pronina, Zh. S. Nabiyeva, A. I. Samadun

المصدر: Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 55-62 (2023)

مصطلحات موضوعية: soft waffles, pea protein isolate, chicory syrup, apple fiber, nutritional value, macronutrient composition, Technology (General), T1-995

وصف الملف: electronic resource

العلاقة: https://www.vestnik-atu.kz/jour/article/view/1525Test; https://doaj.org/toc/2304-568XTest; https://doaj.org/toc/2710-0839Test

الوصول الحر: https://doaj.org/article/ef0298377ae24ab29e421806467079aeTest

المؤلفون: 夏易玄1， 朱玲1， 刘通通2， 吴港城1， 齐希光1， 王立1， 钱海峰1， 张晖1 XIA Yixuan1, ZHU Ling1, LIU Tongtong2, WU Gangcheng1, QI Xiguang1, WANG Li1, QIAN Haifeng1, ZHANG Hui

المصدر: Zhongguo youzhi, Vol 48, Iss 3, Pp 33-39 (2023)

مصطلحات موضوعية: 豌豆蛋白；热处理；高速剪切；水解效率；蛋白水解物, pea protein, heat treatment, high-speed shear, hydrolysis efficiency, protein hydrolysates, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

العلاقة: http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230307&year_id=2023&quarter_id=3&falg=1Test; https://doaj.org/toc/1003-7969Test

الوصول الحر: https://doaj.org/article/e293455fb967499e82c8b35c1177426cTest

المؤلفون: LIU Xiao, QIN Jianxin, LI Jianghua, ZHOU Jingwen, CHEN Jian

المصدر: Shipin Kexue, Vol 44, Iss 5, Pp 1-8 (2023)

مصطلحات موضوعية: transglutaminase, pea protein extrudates, structure, digestive characteristics, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-5-001.pdfTest; https://doaj.org/toc/1002-6630Test

الوصول الحر: https://doaj.org/article/24b8f21fc2fd42fba4153e435235c948Test

المؤلفون: Hang ZHOU, Tong XIAO, Tiemin XIE

المصدر: Shipin gongye ke-ji, Vol 44, Iss 6, Pp 485-493 (2023)

مصطلحات موضوعية: pea protein, physical modification, chemical modification, enzymatic modification, combined modification, food applications, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1002-0306Test

الوصول الحر: https://doaj.org/article/d1c1252438b8499b8164d68300600ea5Test