-
1
-
-
85025639818
-
-
Available from, AB Ingredients, Fairfield, AB Ingredients, Fairfield, NJ, USA, [accessed 16-Feb-2010]
-
Ingredients A.B. Pea Protein - Pisane® manufacture by Cosucra Group Warcoing Sa 2010, Available from, AB Ingredients, Fairfield, AB Ingredients, Fairfield, NJ, USA, [accessed 16-Feb-2010]. http://www.abingredients.com/products/pea_protein/index.html.
-
(2010)
Pea Protein - Pisane® manufacture by Cosucra Group Warcoing Sa
-
-
Ingredients, A.B.1
-
2
-
-
18044364994
-
Functional properties of cowpea (Vigna unguiculata L. Walp) flours and pastes as affected by y-irradiation
-
Abu J.O., Muller K., Duodu K.G., Minnaar A. Functional properties of cowpea (Vigna unguiculata L. Walp) flours and pastes as affected by y-irradiation. Food Chem 2005, 93:103-111.
-
(2005)
Food Chem
, vol.93
, pp. 103-111
-
-
Abu, J.O.1
Muller, K.2
Duodu, K.G.3
Minnaar, A.4
-
3
-
-
84986431925
-
Development of food ingredients from navy beans (Phaseolus vulgaris) by roasting, pin milling, and air classification
-
Aguilera J.M., Lusas E.W., Uebersax M.A., Zabik M.E. Development of food ingredients from navy beans (Phaseolus vulgaris) by roasting, pin milling, and air classification. J Food Sci 1982, 47:1151-1154.
-
(1982)
J Food Sci
, vol.47
, pp. 1151-1154
-
-
Aguilera, J.M.1
Lusas, E.W.2
Uebersax, M.A.3
Zabik, M.E.4
-
5
-
-
0027134161
-
Identification and characterization of phaseolin polypeptides in a crystalline protein isolated from white kidney beans (Phaseolus vulgaris)
-
Alli I., Gibbs B.F., Okoniewska M.K., Konishi Y., Dumas F. Identification and characterization of phaseolin polypeptides in a crystalline protein isolated from white kidney beans (Phaseolus vulgaris). J Agric Food Chem 1993, 41:1830-1834.
-
(1993)
J Agric Food Chem
, vol.41
, pp. 1830-1834
-
-
Alli, I.1
Gibbs, B.F.2
Okoniewska, M.K.3
Konishi, Y.4
Dumas, F.5
-
6
-
-
23044449912
-
Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes
-
Almeida Costa G.E., Da Silva Queiroz-Monici K., Pissini Machado Reis S.M., Oliveira A.C. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chem 2006, 94:327-330.
-
(2006)
Food Chem
, vol.94
, pp. 327-330
-
-
Almeida Costa, G.E.1
Da Silva, Q.M.K.2
Pissini Machado Reis, S.M.3
Oliveira, A.C.4
-
7
-
-
0033991531
-
Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans
-
Alonso R., Aguirre A., Marzo F. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem 2000, 68:159-165.
-
(2000)
Food Chem
, vol.68
, pp. 159-165
-
-
Alonso, R.1
Aguirre, A.2
Marzo, F.3
-
8
-
-
70350627272
-
Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flour
-
Aluko R.E., Mofolasayo O.A., Watts B.M. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flour. J Agric Food Chem 2009, 57:9793-9800.
-
(2009)
J Agric Food Chem
, vol.57
, pp. 9793-9800
-
-
Aluko, R.E.1
Mofolasayo, O.A.2
Watts, B.M.3
-
9
-
-
0000358270
-
Role of the thermal denaturation-aggregation relationship in determining the rheological properties of heat induced networks for ovalbumin and vicilin
-
Arntfield S.D., Murray E.D., Ismond M.A.H., Bernatsky A.M. Role of the thermal denaturation-aggregation relationship in determining the rheological properties of heat induced networks for ovalbumin and vicilin. J Food Sci 1989, 54:1624-1631.
-
(1989)
J Food Sci
, vol.54
, pp. 1624-1631
-
-
Arntfield, S.D.1
Murray, E.D.2
Ismond, M.A.H.3
Bernatsky, A.M.4
-
10
-
-
0000401058
-
Role of disulfide bonds in determining the rheological and microstructural properties of heat induced protein networks from ovalbumin and vicilin
-
Arntfield S.D., Murray E.D., Ismond M.A.H. Role of disulfide bonds in determining the rheological and microstructural properties of heat induced protein networks from ovalbumin and vicilin. J Agric Food Chem 1991, 39:1378-1385.
-
(1991)
J Agric Food Chem
, vol.39
, pp. 1378-1385
-
-
Arntfield, S.D.1
Murray, E.D.2
Ismond, M.A.H.3
-
12
-
-
0002364490
-
Composition and nutritional quality of pea (Pisum sativum L.), faba bean (Vicia faba L. spp. minor) and lentil (Lens culinaris Medik.) meals, protein concentrates and isolates
-
Bhatty R.S., Christison G.I. Composition and nutritional quality of pea (Pisum sativum L.), faba bean (Vicia faba L. spp. minor) and lentil (Lens culinaris Medik.) meals, protein concentrates and isolates. Qual Plant Plant Foods Hum Nutr 1984, 34:41-51.
-
(1984)
Qual Plant Plant Foods Hum Nutr
, vol.34
, pp. 41-51
-
-
Bhatty, R.S.1
Christison, G.I.2
-
14
-
-
75149150222
-
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
-
Boye J.I., Aksay S., Roufik S., Ribereau S., Mondor M., Famworth E., Rajamohamed S.H. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res Int 2010, 43:537-546.
-
(2010)
Food Res Int
, vol.43
, pp. 537-546
-
-
Boye, J.I.1
Aksay, S.2
Roufik, S.3
Ribereau, S.4
Mondor, M.5
Famworth, E.6
Rajamohamed, S.H.7
-
15
-
-
75149128950
-
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
-
Boye J., Zare F., Peltch A. Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Res Int 2010, 43:414-431.
-
(2010)
Food Res Int
, vol.43
, pp. 414-431
-
-
Boye, J.1
Zare, F.2
Peltch, A.3
-
16
-
-
0041907005
-
Plant protein interactions with polysaccharides and their influence on legume protein functionality. A review
-
Braudo E.E., Plashchina I.G., Schwenke K.D. Plant protein interactions with polysaccharides and their influence on legume protein functionality. A review. Nahrung/Food 2001, 6:382-384.
-
(2001)
Nahrung/Food
, vol.6
, pp. 382-384
-
-
Braudo, E.E.1
Plashchina, I.G.2
Schwenke, K.D.3
-
17
-
-
0034998164
-
Physical and mechanical properties of pea-protein-based edible films
-
Choi W.S., Han J.H. Physical and mechanical properties of pea-protein-based edible films. J Food Sci 2001, 66:319-322.
-
(2001)
J Food Sci
, vol.66
, pp. 319-322
-
-
Choi, W.S.1
Han, J.H.2
-
18
-
-
84985186302
-
Pisum sativum and Vicia faba carbohydrates: Studies of fractions obtained after dry and wet protein extraction processes
-
Colonna P., Gallant D., Mercier C. Pisum sativum and Vicia faba carbohydrates: Studies of fractions obtained after dry and wet protein extraction processes. J Food Sci 1980, 45:1629-1636.
-
(1980)
J Food Sci
, vol.45
, pp. 1629-1636
-
-
Colonna, P.1
Gallant, D.2
Mercier, C.3
-
19
-
-
0019082050
-
The purification and characterization of a third storage protein (convicilin) from the seed of pea (Pisum sativum L.)
-
Croy R.R.D., Gatehouse J.A., Tyler M., Boulter D. The purification and characterization of a third storage protein (convicilin) from the seed of pea (Pisum sativum L.). Biochem J 1980, 191:509-516.
-
(1980)
Biochem J
, vol.191
, pp. 509-516
-
-
Croy, R.R.D.1
Gatehouse, J.A.2
Tyler, M.3
Boulter, D.4
-
20
-
-
0039392089
-
Emulsifying properties, surface hydrophobicity and thermal denaturation of pea protein fractions
-
Cserhalmi Z., Czukor B., Gajzato-Schuster I. Emulsifying properties, surface hydrophobicity and thermal denaturation of pea protein fractions. Acta Aliment 1998, 27:357-363.
-
(1998)
Acta Aliment
, vol.27
, pp. 357-363
-
-
Cserhalmi, Z.1
Czukor, B.2
Gajzato-Schuster, I.3
-
21
-
-
84985294943
-
Emulsifying properties of pea globulins as related to their adsorption behaviors
-
Dagorn-Scaviner C., Gueguen J., Lefebre J. Emulsifying properties of pea globulins as related to their adsorption behaviors. J Food Sci 1987, 52:335-341.
-
(1987)
J Food Sci
, vol.52
, pp. 335-341
-
-
Dagorn-Scaviner, C.1
Gueguen, J.2
Lefebre, J.3
-
22
-
-
49349130487
-
Review Legumin and vicilin, storage proteins of legume seeds
-
Derbyshire E., Wright D.J., Boulter D. Review Legumin and vicilin, storage proteins of legume seeds. Phytochemistry 1976, 15:3-24.
-
(1976)
Phytochemistry
, vol.15
, pp. 3-24
-
-
Derbyshire, E.1
Wright, D.J.2
Boulter, D.3
-
23
-
-
33745238940
-
Functional effects of lupin proteins in comminuted meat and emulsion gels
-
Drakos A., Doxastakis G., Kiosseoglou V. Functional effects of lupin proteins in comminuted meat and emulsion gels. Food Chem 2007, 100:650-655.
-
(2007)
Food Chem
, vol.100
, pp. 650-655
-
-
Drakos, A.1
Doxastakis, G.2
Kiosseoglou, V.3
-
24
-
-
0037290280
-
Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)
-
Egounlety M., Aworh O.C. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). J Food Eng 2003, 56:249-254.
-
(2003)
J Food Eng
, vol.56
, pp. 249-254
-
-
Egounlety, M.1
Aworh, O.C.2
-
26
-
-
84941297839
-
-
US Patent Application Publication 0 011 107 A1.
-
Eisner P., Muller K., Pickardt C., Malberg A. Method for obtaining a vegetable plant protein fraction, in particular for producing vegetable ice cream 2009, US Patent Application Publication 0 011 107 A1.
-
(2009)
Method for obtaining a vegetable plant protein fraction, in particular for producing vegetable ice cream
-
-
Eisner, P.1
Muller, K.2
Pickardt, C.3
Malberg, A.4
-
27
-
-
0033998201
-
Functional properties and nutritional quality of acetylated and succinylated mung bean protein isolate
-
El-Adawy T.A. Functional properties and nutritional quality of acetylated and succinylated mung bean protein isolate. Food Chem 2000, 70:83-91.
-
(2000)
Food Chem
, vol.70
, pp. 83-91
-
-
El-Adawy, T.A.1
-
29
-
-
67650985926
-
Effect of various processing techniques on digestibility of starch in Red kidney bean (Phaseolus vulgaris) and two varieties of peas (Pisum sativum)
-
Eyaru R., Shrestha A.K., Arcot J. Effect of various processing techniques on digestibility of starch in Red kidney bean (Phaseolus vulgaris) and two varieties of peas (Pisum sativum). Food Res Int 2009, 42:956-962.
-
(2009)
Food Res Int
, vol.42
, pp. 956-962
-
-
Eyaru, R.1
Shrestha, A.K.2
Arcot, J.3
-
30
-
-
0003719162
-
Dispersibility and isolation of proteins from legume flours
-
Fan T., Sosulski F.W. Dispersibility and isolation of proteins from legume flours. Can Inst Food Sci Tech J 1974, 7:256-259.
-
(1974)
Can Inst Food Sci Tech J
, vol.7
, pp. 256-259
-
-
Fan, T.1
Sosulski, F.W.2
-
31
-
-
0001603897
-
Breadmaking properties of four concentrated plant proteins
-
Fleming S.E., Sosulski F.W. Breadmaking properties of four concentrated plant proteins. Cereal Chem 1977, 54:1124-1140.
-
(1977)
Cereal Chem
, vol.54
, pp. 1124-1140
-
-
Fleming, S.E.1
Sosulski, F.W.2
-
32
-
-
0011160858
-
Microscopic evaluation of bread fortified with concentrated plant proteins
-
Fleming S.E., Sosulski F.W. Microscopic evaluation of bread fortified with concentrated plant proteins. Cereal Chem 1978, 55:373-382.
-
(1978)
Cereal Chem
, vol.55
, pp. 373-382
-
-
Fleming, S.E.1
Sosulski, F.W.2
-
34
-
-
0034821235
-
Production process for high-quality pea-protein isolate with low content of oligosac-charides and phytate
-
Fredrikson M., Blote P., Alminger M.L., Carlsson N.-G., Sandberg A.-S. Production process for high-quality pea-protein isolate with low content of oligosac-charides and phytate. J Agric Food Chem 2001, 49:1208-1212.
-
(2001)
J Agric Food Chem
, vol.49
, pp. 1208-1212
-
-
Fredrikson, M.1
Blote, P.2
Alminger, M.L.3
Carlsson, N.-G.4
Sandberg, A.-S.5
-
35
-
-
0027215429
-
Effect of processing on the proximate composition and functional properties of cowpea (Vigna unguiculata) flour
-
Giami S.Y. Effect of processing on the proximate composition and functional properties of cowpea (Vigna unguiculata) flour. Food Chem 1993, 47:153-158.
-
(1993)
Food Chem
, vol.47
, pp. 153-158
-
-
Giami, S.Y.1
-
36
-
-
75149151137
-
Development of gluten-free cracker snacks using pulse flours and fractions
-
Han J., Jam Janz, Gerlat M. Development of gluten-free cracker snacks using pulse flours and fractions. Food Res Int 2010, 43:627-633.
-
(2010)
Food Res Int
, vol.43
, pp. 627-633
-
-
Han, J.1
Jam, J.2
Gerlat, M.3
-
37
-
-
1542320703
-
Protein-flavour interactions in relation to development of novel protein foods
-
Heng L., Van Koningsveld G.A., Gruppen H., Majs Van Boekel, Vincken J.-P., Roozen J.P., Voragen A.G.J. Protein-flavour interactions in relation to development of novel protein foods. Trends Food Sci Tech 2004, 15:217-224.
-
(2004)
Trends Food Sci Tech
, vol.15
, pp. 217-224
-
-
Heng, L.1
Van Koningsveld, G.A.2
Gruppen, H.3
Majs, V.B.4
Vincken, J.-P.5
Roozen, J.P.6
Voragen, A.G.J.7
-
38
-
-
0000189368
-
Effect of germination on electrophoretic, functional, and bread-baking properties of yellow pea, lentil, and fababean protein isolates
-
Hsu D.L., Leung H.K., Morad M.M., Finney P.L., Leung C.T. Effect of germination on electrophoretic, functional, and bread-baking properties of yellow pea, lentil, and fababean protein isolates. Cereal Chem 1982, 59:344-350.
-
(1982)
Cereal Chem
, vol.59
, pp. 344-350
-
-
Hsu, D.L.1
Leung, H.K.2
Morad, M.M.3
Finney, P.L.4
Leung, C.T.5
-
39
-
-
85025651413
-
Protein supplemented beverage compositions
-
6720020
-
Karleskind D., Stark A.M., Muralidhara H.S., Porter M.A., Purtle I., Satyavolu J.V., Sperber W.H. Protein supplemented beverage compositions. US Patent 2004, 6720020:B2.
-
(2004)
US Patent
, pp. B2
-
-
Karleskind, D.1
Stark, A.M.2
Muralidhara, H.S.3
Porter, M.A.4
Purtle, I.5
Satyavolu, J.V.6
Sperber, W.H.7
-
40
-
-
33847714157
-
A comparison between the properties of seed, starch, flour and protein separated from chemically hardened and normal kidney beans
-
Kaur M., Singh N. A comparison between the properties of seed, starch, flour and protein separated from chemically hardened and normal kidney beans. J Sci Food Agric 2007, 87:729-737.
-
(2007)
J Sci Food Agric
, vol.87
, pp. 729-737
-
-
Kaur, M.1
Singh, N.2
-
41
-
-
33751526555
-
Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars
-
Kaur M., Singh N. Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars. Food Chem 2007, 102:366-374.
-
(2007)
Food Chem
, vol.102
, pp. 366-374
-
-
Kaur, M.1
Singh, N.2
-
42
-
-
0034100999
-
Effect of milling and particle size on functionality and physicochemical properties of cowpea flour
-
Kerr W.L., Ward C.D.W., Mcwatters K.H., Resurrección A.V.A. Effect of milling and particle size on functionality and physicochemical properties of cowpea flour. Cereal Chem 2000, 77:213-219.
-
(2000)
Cereal Chem
, vol.77
, pp. 213-219
-
-
Kerr, W.L.1
Ward, C.D.W.2
Mcwatters, K.H.3
Resurrección, A.V.A.4
-
43
-
-
0003295698
-
Functional properties of pea globulin fractions
-
Koyoro H., Powers J.R. Functional properties of pea globulin fractions. Cereal Chem 1987, 64:97-101.
-
(1987)
Cereal Chem
, vol.64
, pp. 97-101
-
-
Koyoro, H.1
Powers, J.R.2
-
44
-
-
33846563050
-
Chemical and functional quality of protein isolated from alkaline extraction of Australian lentil cultivars: Matilda and Digger
-
Lee H.C., Hoon A.K., Uthayakumaran S., Paterson J.L. Chemical and functional quality of protein isolated from alkaline extraction of Australian lentil cultivars: Matilda and Digger. Food Chem 2007, 102:1199-1207.
-
(2007)
Food Chem
, vol.102
, pp. 1199-1207
-
-
Lee, H.C.1
Hoon, A.K.2
Uthayakumaran, S.3
Paterson, J.L.4
-
45
-
-
75149117226
-
Effect of pH on the functional behaviour of pea protein isolate-gum arabic complexes
-
Liu S., Elmer C., Low N.H., Nickerson M.T. Effect of pH on the functional behaviour of pea protein isolate-gum arabic complexes. Food Res Int 2010, 43:489-495.
-
(2010)
Food Res Int
, vol.43
, pp. 489-495
-
-
Liu, S.1
Elmer, C.2
Low, N.H.3
Nickerson, M.T.4
-
46
-
-
0006051798
-
Navy bean fractions in composite doughs: Effect of bean grade on rheology parameters and microstructure of wheat dough
-
Lorimer N.L., Zabik M.E., Harte J.B., Stachiw N.C., Uebersax M.A. Navy bean fractions in composite doughs: Effect of bean grade on rheology parameters and microstructure of wheat dough. Cereal Chem 1991, 68:636-641.
-
(1991)
Cereal Chem
, vol.68
, pp. 636-641
-
-
Lorimer, N.L.1
Zabik, M.E.2
Harte, J.B.3
Stachiw, N.C.4
Uebersax, M.A.5
-
47
-
-
0029754559
-
Correlations between physical properties and canning quality attributes of navy bean (Phaseolus vulgaris L.)
-
Lu W., Chang K.C., Grafton K.F., Schwarz P.B. Correlations between physical properties and canning quality attributes of navy bean (Phaseolus vulgaris L.). Cereal Chem 1996, 73:788-790.
-
(1996)
Cereal Chem
, vol.73
, pp. 788-790
-
-
Lu, W.1
Chang, K.C.2
Grafton, K.F.3
Schwarz, P.B.4
-
48
-
-
33645242184
-
Emulsifying and foaming properties of Phaseolus vulgaris and coccineus proteins
-
Makri E.A., Doxastakis G.I. Emulsifying and foaming properties of Phaseolus vulgaris and coccineus proteins. Food Chem 2006, 98:558-568.
-
(2006)
Food Chem
, vol.98
, pp. 558-568
-
-
Makri, E.A.1
Doxastakis, G.I.2
-
49
-
-
41849113040
-
Functional and rheological properties of protein enriched gluten free composite flours
-
Marco C., Rosell C.M. Functional and rheological properties of protein enriched gluten free composite flours. J Food Eng 2008, 88:94-103.
-
(2008)
J Food Eng
, vol.88
, pp. 94-103
-
-
Marco, C.1
Rosell, C.M.2
-
50
-
-
67651001968
-
The role of corn starch, amaranth flour, pea isolate, and psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs
-
Mariotti M., Lucisano M., Pagani A.M., Ng P.K.W. The role of corn starch, amaranth flour, pea isolate, and psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. Food Res Int 2009, 42:963-975.
-
(2009)
Food Res Int
, vol.42
, pp. 963-975
-
-
Mariotti, M.1
Lucisano, M.2
Pagani, A.M.3
Ng, P.K.W.4
-
51
-
-
84987368794
-
Investigation of faba bean protein recovery and applications to pilot scale processing
-
Mccurdy S.M., Knipfel J.E. Investigation of faba bean protein recovery and applications to pilot scale processing. J Food Sci 1990, 55(1093-1094):1101.
-
(1990)
J Food Sci
, vol.55
, Issue.1093-1094
, pp. 1101
-
-
Mccurdy, S.M.1
Knipfel, J.E.2
-
52
-
-
1842511052
-
Replacement of milk protein with protein from cowpea and field pea flours in baking powder biscuits
-
Mcwatters K.H. Replacement of milk protein with protein from cowpea and field pea flours in baking powder biscuits. Cereal Chem 1980, 57:223-226.
-
(1980)
Cereal Chem
, vol.57
, pp. 223-226
-
-
Mcwatters, K.H.1
-
53
-
-
0017018689
-
Proximate composition and yield of raw and cooked mature dry legumes
-
Meiners C.R., Derise N.L., Lau C., Ritchey S.J., Murphy E.W. Proximate composition and yield of raw and cooked mature dry legumes. J Agric Food Chem 1976, 24:1122-1126.
-
(1976)
J Agric Food Chem
, vol.24
, pp. 1122-1126
-
-
Meiners, C.R.1
Derise, N.L.2
Lau, C.3
Ritchey, S.J.4
Murphy, E.W.5
-
55
-
-
0011219759
-
Protein product and process for preparing same'
-
Canadian
-
Murray ED, Meyers CD and Barker LD (1978), 'Protein product and process for preparing same', Canadian Patent No 1 028 552.
-
(1978)
-
-
Murray, E.D.1
Meyers, C.D.2
Barker, L.D.3
-
56
-
-
0009181788
-
-
Westport Ct, Food and Nutrition Press, Utilization of protein resources
-
Murray E.D., Myers C.D., Barker L.D., Maurice T.J. 'Functional attributes of protein - A noncovalent approach to processing and utilizing plant proteins', in Stanley Dw, Murray Ed and Lees Dw 1981, Westport Ct, Food and Nutrition Press, Utilization of protein resources, 158-176.
-
(1981)
'Functional attributes of protein - A noncovalent approach to processing and utilizing plant proteins', in Stanley Dw, Murray Ed and Lees Dw
, pp. 158-176
-
-
Murray, E.D.1
Myers, C.D.2
Barker, L.D.3
Maurice, T.J.4
-
58
-
-
0002484245
-
The influence of processing parameters on food protein functionality Ii. Factors affecting thermal properties as analyzed by differential scanning calorimetry
-
Murray E.D., Arntfield S.D., Ismond M.A.H. The influence of processing parameters on food protein functionality Ii. Factors affecting thermal properties as analyzed by differential scanning calorimetry. Can Inst Food Sci Tech J 1985, 18:158-162.
-
(1985)
Can Inst Food Sci Tech J
, vol.18
, pp. 158-162
-
-
Murray, E.D.1
Arntfield, S.D.2
Ismond, M.A.H.3
-
60
-
-
0042161858
-
Vegetable Proteins and milk puddings
-
Nunes M.C., Batista P., Raymundo A., Alves M.M., Sousa I. Vegetable Proteins and milk puddings. Colloids Surfaces B: Biointerfaces 2003, 31:21-29.
-
(2003)
Colloids Surfaces B: Biointerfaces
, vol.31
, pp. 21-29
-
-
Nunes, M.C.1
Batista, P.2
Raymundo, A.3
Alves, M.M.4
Sousa, I.5
-
61
-
-
23644449232
-
Rheological behaviour and microstructure of pea protein/κ-carrageenan/starch gels with different setting conditions
-
Nunes M.C., Raymundo A., Sousa I. Rheological behaviour and microstructure of pea protein/κ-carrageenan/starch gels with different setting conditions. Food Hydrocolloids 2006, 20:106-113.
-
(2006)
Food Hydrocolloids
, vol.20
, pp. 106-113
-
-
Nunes, M.C.1
Raymundo, A.2
Sousa, I.3
-
62
-
-
33644922088
-
Gelled vegetable desserts containing pea protein, κ-carrageenan and starch
-
Nunes M.C., Raymundo A., Sousa I. Gelled vegetable desserts containing pea protein, κ-carrageenan and starch. Eur Food Res Technol 2006, 222:622-628.
-
(2006)
Eur Food Res Technol
, vol.222
, pp. 622-628
-
-
Nunes, M.C.1
Raymundo, A.2
Sousa, I.3
-
63
-
-
85025699282
-
-
Nutri-Pea Available from, [accessed 03-Mar-2010]. (Additional material supplied by the company.)
-
Nutri-Pea Nutri-Pea Limited, Portage la Prairie, Mb, Canada Available from, [accessed 03-Mar-2010]. (Additional material supplied by the company.). http://www.nutripea.com.
-
Nutri-Pea Limited, Portage la Prairie, Mb, Canada
-
-
-
64
-
-
3843117911
-
Heat-induced gelation of pea legumin: comparison with soybean glycinin
-
O'kane F.E., Happe R.P., Vereuken J.M., Gruppen H., Van Boekel M.A.J.S. Heat-induced gelation of pea legumin: comparison with soybean glycinin. J Agric Food Chem 2004, 52:5071-5078.
-
(2004)
J Agric Food Chem
, vol.52
, pp. 5071-5078
-
-
O'kane, F.E.1
Happe, R.P.2
Vereuken, J.M.3
Gruppen, H.4
Van Boekel, M.A.J.S.5
-
65
-
-
2442434766
-
Characterization of pea vicilin. 1. Denoting convicilin as the a-subunit of the Pisum vicilin family
-
O'kane F.E., Happe R.P., Vereuken J.M., Gruppen H., Van Boekel M.A.J.S. Characterization of pea vicilin. 1. Denoting convicilin as the a-subunit of the Pisum vicilin family. J Agric Food Chem 2004, 52:3141-3148.
-
(2004)
J Agric Food Chem
, vol.52
, pp. 3141-3148
-
-
O'kane, F.E.1
Happe, R.P.2
Vereuken, J.M.3
Gruppen, H.4
Van Boekel, M.A.J.S.5
-
66
-
-
2442583573
-
Characterization of pea vicilin. 2. Consequences of compositional heterogeneity on heat-induced gelation behavior
-
O'kane F.E., Happe R.P., Vereuken J.M., Gruppen H., Van Boekel M.A.J.S. Characterization of pea vicilin. 2. Consequences of compositional heterogeneity on heat-induced gelation behavior. J Agric Food Chem 2004, 52:3149-3154.
-
(2004)
J Agric Food Chem
, vol.52
, pp. 3149-3154
-
-
O'kane, F.E.1
Happe, R.P.2
Vereuken, J.M.3
Gruppen, H.4
Van Boekel, M.A.J.S.5
-
67
-
-
33846054941
-
Composition and bioactive factor content of cowpea (Vigna unguiculata L. Walp) raw meal and protein concentrate
-
Olivera-Castillo L., Pereira-Pacheco F., Polanco-Lugo E., Olvera-Novoa M., Rivas-Burgos J., Grant G. Composition and bioactive factor content of cowpea (Vigna unguiculata L. Walp) raw meal and protein concentrate. J Sci Food Agric 2007, 87:111-119.
-
(2007)
J Sci Food Agric
, vol.87
, pp. 111-119
-
-
Olivera-Castillo, L.1
Pereira-Pacheco, F.2
Polanco-Lugo, E.3
Olvera-Novoa, M.4
Rivas-Burgos, J.5
Grant, G.6
-
68
-
-
33750480917
-
AE A. Toasting (dry heat) and nutrient composition, functional properties and antinutritional factors of pigeon pea (Cajanus cajan) flour
-
Onimawo IA, AE Akpojovwo Toasting (dry heat) and nutrient composition, functional properties and antinutritional factors of pigeon pea (Cajanus cajan) flour. J Food Proc Preserv 2006, 30:742-753.
-
(2006)
J Food Proc Preserv
, vol.30
, pp. 742-753
-
-
Onimawo, I.A.1
-
69
-
-
51049087218
-
Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates
-
Papalamprou E.M., Doxastakis G.I., Biliaderis C.G., Kiosseoglou V. Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates. Food Hydrocolloids 2009, 23:337-343.
-
(2009)
Food Hydrocolloids
, vol.23
, pp. 337-343
-
-
Papalamprou, E.M.1
Doxastakis, G.I.2
Biliaderis, C.G.3
Kiosseoglou, V.4
-
70
-
-
84985200965
-
Chickpea protein isolates: Physicochemical, functional and nutritional characterization
-
Paredes-López O., Ordorica-Falomir C., Olivares-Vazquez M.R. Chickpea protein isolates: Physicochemical, functional and nutritional characterization. J Food Sci 1991, 56:726-729.
-
(1991)
J Food Sci
, vol.56
, pp. 726-729
-
-
Paredes-López, O.1
Ordorica-Falomir, C.2
Olivares-Vazquez, M.R.3
-
71
-
-
84941297845
-
-
Available from, [Accessed 14-Mar-2010]
-
Foods Parrheim Protein varieties Available from, [Accessed 14-Mar-2010]. http://www.parrheimfoods.com/protein.html.
-
Protein varieties
-
-
Foods, P.1
-
72
-
-
34147142469
-
Comparison of α-tocopherol microparticles produced with different wall materials: pea protein a new interesting alternative
-
Pierucci A.P.T.R., Andrade L.R., Farina M., Pedrosa C., Rocha-Leao M.H.M. Comparison of α-tocopherol microparticles produced with different wall materials: pea protein a new interesting alternative. J Microencapsulation 2007, 24:201-213.
-
(2007)
J Microencapsulation
, vol.24
, pp. 201-213
-
-
Pierucci, A.P.T.R.1
Andrade, L.R.2
Farina, M.3
Pedrosa, C.4
Rocha-Leao, M.H.M.5
-
73
-
-
85025700506
-
-
Available from, [accessed 03-Mar-2010]. (Additional material supplied by the company.)
-
Roquette Nutralys® pea protein', Roquette Freres, Lestrem cedex, France Available from, [accessed 03-Mar-2010]. (Additional material supplied by the company.). http://www.pea-protein.com.
-
Roquette Nutralys® pea protein', Roquette Freres, Lestrem cedex, France
-
-
-
74
-
-
0001225314
-
Chemical composition of white bean (Phaseolus vulgaris L.) and functional characteristics of its air-classified protein and starch fractions
-
1087
-
Sahasrabudhe M.R., Quinn J.R., Paton D., Youngs C.G., Skura B.J. Chemical composition of white bean (Phaseolus vulgaris L.) and functional characteristics of its air-classified protein and starch fractions. J Food Sci 1981, 46:1079-1081. 1087.
-
(1981)
J Food Sci
, vol.46
, pp. 1079-1081
-
-
Sahasrabudhe, M.R.1
Quinn, J.R.2
Paton, D.3
Youngs, C.G.4
Skura, B.J.5
-
75
-
-
85005697309
-
Development of a small abrasive cylindrical mill for milling pulses
-
Sahay K.M., Bisht B.S. Development of a small abrasive cylindrical mill for milling pulses. Int J Food Sci Tech 1988, 23:17-22.
-
(1988)
Int J Food Sci Tech
, vol.23
, pp. 17-22
-
-
Sahay, K.M.1
Bisht, B.S.2
-
76
-
-
0003751643
-
Chemical constitution of starch and oligosaccharide components of "desi" and "kabuli" chickpea (Cicer arietinum) seed types
-
Saini H.S., Knights E.J. Chemical constitution of starch and oligosaccharide components of "desi" and "kabuli" chickpea (Cicer arietinum) seed types. J Agric Food Chem 1984, 32:940-944.
-
(1984)
J Agric Food Chem
, vol.32
, pp. 940-944
-
-
Saini, H.S.1
Knights, E.J.2
-
77
-
-
0344404404
-
Protein isolates from chickpea (Cicer arietinum L): chemical composistion, functional properties and protein characrerization
-
Sanchez-Vioque R., Clemente A., Vioque J., Bautista J., Millan F. Protein isolates from chickpea (Cicer arietinum L): chemical composistion, functional properties and protein characrerization. Food Chem 1999, 64:237-243.
-
(1999)
Food Chem
, vol.64
, pp. 237-243
-
-
Sanchez-Vioque, R.1
Clemente, A.2
Vioque, J.3
Bautista, J.4
Millan, F.5
-
78
-
-
84985201313
-
Functional properties of the great northern bean (Phaseolus vulgaris L.) proteins: Emulsion, foaming, viscosity and gelation properties
-
Sathe S.K., Salunkhe D.K. Functional properties of the great northern bean (Phaseolus vulgaris L.) proteins: Emulsion, foaming, viscosity and gelation properties. J Food Sci 1981, 46:71-81.
-
(1981)
J Food Sci
, vol.46
, pp. 71-81
-
-
Sathe, S.K.1
Salunkhe, D.K.2
-
79
-
-
84985201061
-
Solubilization of California small white bean (Phaseolus vulgaris L.) proteins
-
Sathe S.K., Salunkhe D.K. Solubilization of California small white bean (Phaseolus vulgaris L.) proteins. J Food Sci 1981, 46:952-953.
-
(1981)
J Food Sci
, vol.46
, pp. 952-953
-
-
Sathe, S.K.1
Salunkhe, D.K.2
-
80
-
-
0041524989
-
Reflections about the functional potential of legume proteins: A review
-
Schwenke K.D. Reflections about the functional potential of legume proteins: A review. Nahrung/Food 2001, 45:377-381.
-
(2001)
Nahrung/Food
, vol.45
, pp. 377-381
-
-
Schwenke, K.D.1
-
82
-
-
12944315913
-
Utilization of black gram flour in beef sausages
-
Shakoor-Chaudhray S., Ledward D.A. Utilization of black gram flour in beef sausages. Meat Sci 1988, 22:123-130.
-
(1988)
Meat Sci
, vol.22
, pp. 123-130
-
-
Shakoor-Chaudhray, S.1
Ledward, D.A.2
-
83
-
-
36148929800
-
Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels
-
Shand P.J., Ya H., Pietrasik Z., Wanasundara P.K.J.P.D. Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels. Food Chem 2007, 107:692-695.
-
(2007)
Food Chem
, vol.107
, pp. 692-695
-
-
Shand, P.J.1
Ya, H.2
Pietrasik, Z.3
Wanasundara, P.K.J.P.D.4
-
84
-
-
33846642594
-
Physicochemical and textural properties of heat-induced pea protein isolate gels
-
Shand P.J., Ya H., Pietrasik Z., Wanasundara P.K.J.P.D. Physicochemical and textural properties of heat-induced pea protein isolate gels. Food Chem 2008, 102:1119-1130.
-
(2008)
Food Chem
, vol.102
, pp. 1119-1130
-
-
Shand, P.J.1
Ya, H.2
Pietrasik, Z.3
Wanasundara, P.K.J.P.D.4
-
85
-
-
33847024273
-
Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa
-
Shimelis E.A., Rakshit S.K. Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chem 2007, 103:161-172.
-
(2007)
Food Chem
, vol.103
, pp. 161-172
-
-
Shimelis, E.A.1
Rakshit, S.K.2
-
86
-
-
55649107054
-
Factors influencing public acceptance of innovative food technologies and products
-
Siegrist M. Factors influencing public acceptance of innovative food technologies and products. Trends Food Sci Tech 2008, 19:603-608.
-
(2008)
Trends Food Sci Tech
, vol.19
, pp. 603-608
-
-
Siegrist, M.1
-
87
-
-
0001221719
-
Rheological and sensory characteristics of bread flour and whole wheat flour doughs and breads containing dry-roasted air-classified pinto and navy bean high-protein fractions
-
Silaula S.M., Lormier N.L., Zabik M.E., Uebersax M.A. Rheological and sensory characteristics of bread flour and whole wheat flour doughs and breads containing dry-roasted air-classified pinto and navy bean high-protein fractions. Cereal Chem 1989, 66:486-490.
-
(1989)
Cereal Chem
, vol.66
, pp. 486-490
-
-
Silaula, S.M.1
Lormier, N.L.2
Zabik, M.E.3
Uebersax, M.A.4
-
88
-
-
62249208762
-
Characteristics of dry peas (Pisum sativum L.) grown in the USA
-
Simsek S., Tulbek M.C., Yao Y., Schätz B. Characteristics of dry peas (Pisum sativum L.) grown in the USA. Food Chem 2009, 115:832-838.
-
(2009)
Food Chem
, vol.115
, pp. 832-838
-
-
Simsek, S.1
Tulbek, M.C.2
Yao, Y.3
Schätz, B.4
-
89
-
-
40649087381
-
Characterisation and functional properties of proteins of some Indian chickpea (Cicer arietinum) cultivars
-
Singh G.D., Wani A.A., Kaur D., Sogi D.S. Characterisation and functional properties of proteins of some Indian chickpea (Cicer arietinum) cultivars. J Sci Food Agric 2008, 88:778-786.
-
(2008)
J Sci Food Agric
, vol.88
, pp. 778-786
-
-
Singh, G.D.1
Wani, A.A.2
Kaur, D.3
Sogi, D.S.4
-
90
-
-
0346618220
-
Dehulling of chickpea (Cicer arietinum L.): A comparative study on laboratory mills, pre-treatments and genotypes
-
Singh U., Iyer L. Dehulling of chickpea (Cicer arietinum L.): A comparative study on laboratory mills, pre-treatments and genotypes. J Food Sci Tech 1998, 35:499-503.
-
(1998)
J Food Sci Tech
, vol.35
, pp. 499-503
-
-
Singh, U.1
Iyer, L.2
-
92
-
-
0000974490
-
Functionality of flours, protein fractions and isolates from field peas and faba bean
-
Sosulski F.W., Mccurdy S. Functionality of flours, protein fractions and isolates from field peas and faba bean. J Food Sci 1987, 52:1010-1014.
-
(1987)
J Food Sci
, vol.52
, pp. 1010-1014
-
-
Sosulski, F.W.1
Mccurdy, S.2
-
93
-
-
0018439865
-
Yield and functional properties of air-classified protein and starch fractions from eight legume flours
-
Sosulski F., Youngs C.G. Yield and functional properties of air-classified protein and starch fractions from eight legume flours. J Amer Oil Chemists' Soc 1979, 56:292-295.
-
(1979)
J Amer Oil Chemists' Soc
, vol.56
, pp. 292-295
-
-
Sosulski, F.1
Youngs, C.G.2
-
94
-
-
0008032031
-
Comparison of air classifiers for separation of protein and starch in pin-milled legume flours
-
Sosulski F.W., Walker A.F., Fedec P., Tyler R.T. Comparison of air classifiers for separation of protein and starch in pin-milled legume flours. Lwt/Food Sci Tech 1987, 20:221-225.
-
(1987)
Lwt/Food Sci Tech
, vol.20
, pp. 221-225
-
-
Sosulski, F.W.1
Walker, A.F.2
Fedec, P.3
Tyler, R.T.4
-
95
-
-
5344251859
-
Dry-roasted air-classified edible bean protein flour use in cake doughnuts
-
Spink P.S., Zabik M.E., Uebersax M.A. Dry-roasted air-classified edible bean protein flour use in cake doughnuts. Cereal Chem 1984, 61:251-254.
-
(1984)
Cereal Chem
, vol.61
, pp. 251-254
-
-
Spink, P.S.1
Zabik, M.E.2
Uebersax, M.A.3
-
96
-
-
61349200800
-
Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes
-
Sreerama Y.N., Sasikala V.B., Pratape V.M. Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes. J Food Eng 2009, 4:389-395.
-
(2009)
J Food Eng
, vol.4
, pp. 389-395
-
-
Sreerama, Y.N.1
Sasikala, V.B.2
Pratape, V.M.3
-
97
-
-
84985214215
-
Production and evaluation of pea protein isolate
-
Sumner A.K., Nielsen M.A., Youngs C.G. Production and evaluation of pea protein isolate. J Food Sci 1981, 46:364-372.
-
(1981)
J Food Sci
, vol.46
, pp. 364-372
-
-
Sumner, A.K.1
Nielsen, M.A.2
Youngs, C.G.3
-
98
-
-
75149183532
-
Gelation properties of salt-extracted pea protein induced by heat treatment
-
Sun X., Arntfield S.D. Gelation properties of salt-extracted pea protein induced by heat treatment. Food Res Int 2010, 43:509-515.
-
(2010)
Food Res Int
, vol.43
, pp. 509-515
-
-
Sun, X.1
Arntfield, S.D.2
-
99
-
-
0025422167
-
Pea and lentil protein extraction and functionality
-
Swanson B.G. Pea and lentil protein extraction and functionality. J Amer Oil Chemists' Soc 1990, 67:276-280.
-
(1990)
J Amer Oil Chemists' Soc
, vol.67
, pp. 276-280
-
-
Swanson, B.G.1
-
100
-
-
62249111360
-
Heat-induced modifications in the functional and structural properties of vicilin-rich protein isolate from kidney (Phaseolus vulgaris L.) bean
-
Tang C.-H., Ma C.-Y. Heat-induced modifications in the functional and structural properties of vicilin-rich protein isolate from kidney (Phaseolus vulgaris L.) bean. Food Chem 2009, 115:859-866.
-
(2009)
Food Chem
, vol.115
, pp. 859-866
-
-
Tang, C.-H.1
Ma, C.-Y.2
-
101
-
-
33745952948
-
Effect of heat processing on milling of black gram and its end product quality
-
Tiwari B.K., Jaganmohan R., Vasan B.S. Effect of heat processing on milling of black gram and its end product quality. J Food Eng 2007, 78:356-360.
-
(2007)
J Food Eng
, vol.78
, pp. 356-360
-
-
Tiwari, B.K.1
Jaganmohan, R.2
Vasan, B.S.3
-
102
-
-
75149197899
-
Optimisation of hydrothermal treatment for dehulling of pigeon pea
-
Tiwari B.K., Jaganmohan R., Venkatachalapathy N., Tito-Anand M., Surabi A., Ala-Gusundaram K. Optimisation of hydrothermal treatment for dehulling of pigeon pea. Food Res Int 2010, 43:496-500.
-
(2010)
Food Res Int
, vol.43
, pp. 496-500
-
-
Tiwari, B.K.1
Jaganmohan, R.2
Venkatachalapathy, N.3
Tito-Anand, M.4
Surabi, A.5
Ala-Gusundaram, K.6
-
103
-
-
75149148564
-
Dietary fibres in pulse seeds and fractions: Characterization, functional attributes and applications
-
Tosh S.M., Yada S. Dietary fibres in pulse seeds and fractions: Characterization, functional attributes and applications. Food Res Int 2010, 43:450-460.
-
(2010)
Food Res Int
, vol.43
, pp. 450-460
-
-
Tosh, S.M.1
Yada, S.2
-
104
-
-
0006636335
-
Effect of seed moisture content on the air classification of field peas and faba beans
-
Tyler R.T., Panchuk B.D. Effect of seed moisture content on the air classification of field peas and faba beans. Cereal Chem 1982, 59:31-33.
-
(1982)
Cereal Chem
, vol.59
, pp. 31-33
-
-
Tyler, R.T.1
Panchuk, B.D.2
-
105
-
-
0000318485
-
Air classification of legumes. I. Separation efficiency, yield and composition of the starch and protein fractions
-
Tyler R.T., Youngs C.G., Sosulski F.W. Air classification of legumes. I. Separation efficiency, yield and composition of the starch and protein fractions. Cereal Chem 1981, 58:144-148.
-
(1981)
Cereal Chem
, vol.58
, pp. 144-148
-
-
Tyler, R.T.1
Youngs, C.G.2
Sosulski, F.W.3
-
107
-
-
0000600794
-
Production and functionality of starches and proteins isolates from legume seeds (field peas and horsebeans)
-
Vose J.R. Production and functionality of starches and proteins isolates from legume seeds (field peas and horsebeans). Cereal Chem 1980, 57:406-410.
-
(1980)
Cereal Chem
, vol.57
, pp. 406-410
-
-
Vose, J.R.1
-
108
-
-
0001630955
-
Air classification of field peas and horsebean flours: Chemical studies of starch and protein fractions
-
Vose J.R., Basterrechea M.J., Gorin P.A.J., Finlayson A.J., Youngs C.G. Air classification of field peas and horsebean flours: Chemical studies of starch and protein fractions. Cereal Chem 1976, 53:928-936.
-
(1976)
Cereal Chem
, vol.53
, pp. 928-936
-
-
Vose, J.R.1
Basterrechea, M.J.2
Gorin, P.A.J.3
Finlayson, A.J.4
Youngs, C.G.5
-
109
-
-
27844558703
-
The effect of rice flour on pasting and particle size distribution of green gram (Phaseolus radiata, L. Wilczek) dried batter
-
Walde S.G., Tummala J., Lakshminarayan S.M., Balaraman M. The effect of rice flour on pasting and particle size distribution of green gram (Phaseolus radiata, L. Wilczek) dried batter. Int J Food Sci Tech 2005, 40:935-942.
-
(2005)
Int J Food Sci Tech
, vol.40
, pp. 935-942
-
-
Walde, S.G.1
Tummala, J.2
Lakshminarayan, S.M.3
Balaraman, M.4
-
110
-
-
27744562666
-
Optimization of a laboratory dehulling process for lentil (Lens culinaris)
-
Wang N. Optimization of a laboratory dehulling process for lentil (Lens culinaris). Cereal Chem 2005, 82:671-676.
-
(2005)
Cereal Chem
, vol.82
, pp. 671-676
-
-
Wang, N.1
-
111
-
-
40649087379
-
Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris)
-
Wang N. Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris). J Sci Food Agric 2008, 88:885-890.
-
(2008)
J Sci Food Agric
, vol.88
, pp. 885-890
-
-
Wang, N.1
-
112
-
-
0033065673
-
Extrusion texturization of air-classified pea protein
-
Wang N., Bhirud P.R., Tyler R.T. Extrusion texturization of air-classified pea protein. J Food Sci 1999, 64:509-513.
-
(1999)
J Food Sci
, vol.64
, pp. 509-513
-
-
Wang, N.1
Bhirud, P.R.2
Tyler, R.T.3
-
113
-
-
0032856101
-
Pasta-like product from pea flour by twin-screw extrusion
-
Wang N., Bhirud P.R., Sosulski F.W., Tyler R.T. Pasta-like product from pea flour by twin-screw extrusion. J Food Sci 1999, 64:671-676.
-
(1999)
J Food Sci
, vol.64
, pp. 671-676
-
-
Wang, N.1
Bhirud, P.R.2
Sosulski, F.W.3
Tyler, R.T.4
-
114
-
-
75149183539
-
Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.)
-
Wang N., Hatcher D.W., Tyler R.T., Toews R., Gawalko E.J. Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.). Food Res Int 2010, 43:589-594.
-
(2010)
Food Res Int
, vol.43
, pp. 589-594
-
-
Wang, N.1
Hatcher, D.W.2
Tyler, R.T.3
Toews, R.4
Gawalko, E.J.5
-
115
-
-
75149145871
-
Subunit, amino acid composition and in vitro digestibility of protein isolates from Chinese kabuli and desi chickpea (Cicer arietinum L.) cultivars
-
Wang X., Gao W., Zhang J., Zhang H., Li J., He X., Ma H. Subunit, amino acid composition and in vitro digestibility of protein isolates from Chinese kabuli and desi chickpea (Cicer arietinum L.) cultivars. Food Res Int 2010, 43:567-572.
-
(2010)
Food Res Int
, vol.43
, pp. 567-572
-
-
Wang, X.1
Gao, W.2
Zhang, J.3
Zhang, H.4
Li, J.5
He, X.6
Ma, H.7
-
117
-
-
37749024623
-
Milling performance in desi-type chickpea (Cicer arietinum L.): effects of genotype, environment and seed size
-
Wood J.A., Knights E.J., Harden S. Milling performance in desi-type chickpea (Cicer arietinum L.): effects of genotype, environment and seed size. J Sci Food Agric 2008, 88:108-115.
-
(2008)
J Sci Food Agric
, vol.88
, pp. 108-115
-
-
Wood, J.A.1
Knights, E.J.2
Harden, S.3
-
118
-
-
84985321140
-
Air classification of pea flour - analytical studies
-
Wright D.J., Bumstead M.R., Coxon D.T., Ellis H.S., Dupont M.S., Hw-S Chan Air classification of pea flour - analytical studies. J Sci Food Agric 1984, 35:531-542.
-
(1984)
J Sci Food Agric
, vol.35
, pp. 531-542
-
-
Wright, D.J.1
Bumstead, M.R.2
Coxon, D.T.3
Ellis, H.S.4
Dupont, M.S.5
Hw-S, C.6
-
120
-
-
43449126795
-
Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment
-
Yin S.-W., Tang C.-H., Wen Q.-B., Yang X.-Q., Lin L. Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment. Food Chem 2008, 110:938-945.
-
(2008)
Food Chem
, vol.110
, pp. 938-945
-
-
Yin, S.-W.1
Tang, C.-H.2
Wen, Q.-B.3
Yang, X.-Q.4
Lin, L.5
-
121
-
-
0020778418
-
Characteristics and utilization of dry roasted air-classified navy bean protein fraction
-
Zabik M.E., Uebersax M.A., Lee J.P., Aguilera J.M., Lusas E.W. Characteristics and utilization of dry roasted air-classified navy bean protein fraction. J Amer Oil Chemists' Soc 1983, 60:1303-1308.
-
(1983)
J Amer Oil Chemists' Soc
, vol.60
, pp. 1303-1308
-
-
Zabik, M.E.1
Uebersax, M.A.2
Lee, J.P.3
Aguilera, J.M.4
Lusas, E.W.5
|