المؤلفون: Olsmats, Eleonora, Rennie, Adrian R., 1957

المصدر: Advances in Colloid and Interface Science. 326

مصطلحات موضوعية: Pea protein, Food applications, Pickering stabilizers, Emulsion stability, Ternary phase map

وصف الملف: electronic

الوصول الحر: https://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-530455Test
https://doi.org/10.1016/j.cis.2024.103123Test
https://uu.diva-portal.org/smash/get/diva2:1865611/FULLTEXT01.pdfTest

المؤلفون: Zhao, Yadong, 1985, Wei, Kun, Chen, Junliang, Wei, Ganping, Li, Jiajia, Zheng, Bin, Song, Yan, Gao, Pingping, Zhou, Rusen

المصدر: Lebensmittel-Wissenschaft + Technologie. 198

مصطلحات موضوعية: Gel property, Gelation, Pea protein, Soy isolate protein, Surimi gel, Wheat gluten

وصف الملف: print

الوصول الحر: https://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-345743Test
https://doi.org/10.1016/j.lwt.2024.116045Test

المؤلفون: Karlsson, Jakob, Lopez-Sanchez, Patricia, Marques, Tatiana, Hyötyläinen, Tuulia, Castro-Alves, Victor, Krona, Annika, Ström, Anna

المصدر: Food Hydrocolloids. 150

مصطلحات موضوعية: In vitro human colonic fermentation, Microstructure, Pea hull fibre, Pea protein, Rheology, Yellow pea, Ammonia, Chemical properties, Elasticity, Fatty acids, Fermentation, Fibers, Gelation, Heat treatment, Light scattering, Proteins, Batch fermentation, Fiber protein, In-vitro, Inocula, Pea hull fiber, Pea proteins, Physicochemical property, Shorter chains

وصف الملف: electronic

الوصول الحر: https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-71907Test
https://doi.org/10.1016/j.foodhyd.2024.109732Test
https://ri.diva-portal.org/smash/get/diva2:1839981/FULLTEXT01.pdfTest

المؤلفون: Gültekin Subasi, Büsra, 1986, Forghani Targhi, Bita, 1973, Abdollahi, Mehdi, 1985

المصدر: Mot en holistisk och hållbar svensk värdekedja för ärtbioraffinaderi (100% ärt) Journal of Food Composition and Analysis. 128

مصطلحات موضوعية: Beany flavor, Volatile off-flavors, Pea protein, Antinutrients, Pea varieties

وصف الملف: electronic

الوصول الحر: https://research.chalmers.se/publication/539701Test
https://research.chalmers.se/publication/539701/file/539701_Fulltext.pdfTest

المؤلفون: Rui P. Queirós, Nicole Moreira, Carlos A. Pinto, Liliana G. Fidalgo, Jorge A. Saraiva, José A. Lopes-da-Silva

المصدر: Macromol, Vol 4, Iss 2, Pp 213-226 (2024)

مصطلحات موضوعية: high-pressure processing, transglutaminase, pea protein isolates, Chemical technology, TP1-1185, Biochemistry, QD415-436

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2673-6209/4/2/11Test; https://doaj.org/toc/2673-6209Test

الوصول الحر: https://doaj.org/article/b7f25b4e68744ced9344b5f6a1b2974fTest

المؤلفون: Noemi Baldino, Olga Mileti, Mario F. O. Paleologo, Francesca R. Lupi, Domenico Gabriele

المصدر: Macromol, Vol 4, Iss 2, Pp 227-239 (2024)

مصطلحات موضوعية: interfacial viscoelasticity, crosslinking, vegetable proteins, pea protein, enzyme, Chemical technology, TP1-1185, Biochemistry, QD415-436

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2673-6209/4/2/12Test; https://doaj.org/toc/2673-6209Test

الوصول الحر: https://doaj.org/article/752b0752c0094ae48d3bcf780d398d46Test

المؤلفون: Jing LIU, Na JIN, Chunqin SHI, Yongshuang LI, Qingsheng DENG, Xuanfei LUO, Yan LIU, Baojun YANG, Long NIE

المصدر: Shipin gongye ke-ji, Vol 45, Iss 8, Pp 216-226 (2024)

مصطلحات موضوعية: plant-based meat, pea protein, formula optimized, texture properties, in vitro digestion, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

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

الوصول الحر: https://doaj.org/article/66a6b29bf16742e08ade082860628756Test

المؤلفون: Othmeni, Ines, Blecker, Christophe, Karoui, Romdhane

المصدر: Sustainable Protein Forum, Montréal, Canada [CA], 28/04/2024 - 01/05/2024

مصطلحات موضوعية: PEA PROTEIN, structure, analytical methods, spectroscopy, spectrometry, calorimetry, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

الوصول الحر: https://orbi.uliege.be/handle/2268/318526Test

المؤلفون: Othmeni, Ines, Blecker, Christophe, Karoui, Romdhane

المصدر: Sustainable Protein Forum, Montréal, Canada [CA], 28/04/2024 - 01/05/2024

مصطلحات موضوعية: pea protein, foaming properties, foamscan, structure, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

وصف الملف: 1

الوصول الحر: https://orbi.uliege.be/handle/2268/318524Test

المؤلفون: Chao Zhang, Yu Zhang, Bin Qiu, Zhenhua Liu, Xueyan Gao, Nan Zhang, Xia Liu, Shasha Qi, Lingfei Li, Wei Liu

المصدر: Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106936- (2024)

مصطلحات موضوعية: W1/O/W2 emulsion, Pea protein, Ultrasound treatment, Lactobacillus plantarum, Pectin, In-vitro simulated gastrointestinal digestion, Chemistry, QD1-999, Acoustics. Sound, QC221-246

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S1350417724001846Test; https://doaj.org/toc/1350-4177Test

الوصول الحر: https://doaj.org/article/f8b2d3ec5aeb47d5956b781bbfd8978fTest