A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications
Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most
common legumes that is popular and economically important. Due to its richness in a variety …
common legumes that is popular and economically important. Due to its richness in a variety …
The future of food
CM Galanakis - Foods, 2024 - mdpi.com
The global food systems face significant challenges driven by population growth, climate
change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to …
change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to …
[HTML][HTML] Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological properties
W Ren, W Xia, DZ Gunes, L Ahrné - Food Hydrocolloids, 2024 - Elsevier
Heat-induced protein gels are appreciated due to their texture in a variety of food products.
To support the shift to more sustainable protein consumption more knowledge is needed …
To support the shift to more sustainable protein consumption more knowledge is needed …
Off-flavors in pulses and grain legumes and processing approaches for controlling flavor-plant protein interaction: Application prospects in plant-based alternative …
S Saffarionpour - Food and bioprocess technology, 2024 - Springer
With a shift toward plant-based foods, pulses and grains belonging to the Fabaceae family,
specifically pea, faba, or soybean varieties, have received attention recently as alternative …
specifically pea, faba, or soybean varieties, have received attention recently as alternative …
Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of chickpea (Cicer arietinum L.) protein …
Chickpea protein, a valuable plant-based source, offers versatile applications, yet the impact
of modifications like succinylation and ultrasonication on its properties remains unclear. This …
of modifications like succinylation and ultrasonication on its properties remains unclear. This …
Formation and structural characteristics of pea globulin amyloid-like fibrils pretreated with low-frequency magnetic field
QQ Liu, Q Yang, YR Wang, YX Jiang, HQ Chen - Food Hydrocolloids, 2024 - Elsevier
In this study, the effect of low-frequency magnetic field (LF-MF) on the formation and
structural characteristics of pea globulin (PG) amyloid-like fibrils were investigated. The …
structural characteristics of pea globulin (PG) amyloid-like fibrils were investigated. The …
A new approach to enhance quinoa protein nano-aggregates: Combined pH shifting–High pressure homogenization
G Yildiz, G Yıldız - Food chemistry, 2023 - Elsevier
The physicochemical characteristics of soluble nano-sized quinoa protein isolates prepared
by combined pH shifting and high-pressure homogenization were studied. Commercial …
by combined pH shifting and high-pressure homogenization were studied. Commercial …
Significance of fermentation in plant-based meat analogs: a critical review of nutrition, and safety-related aspects
Plant-based meat analogs have been shown to cause less harm for both human health and
the environment compared to real meat, especially processed meat. However, the intense …
the environment compared to real meat, especially processed meat. However, the intense …
[HTML][HTML] Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion
Hybrid products, in which a portion of meat is replaced with plant proteins, could be an
effective solution to reduce meat consumption and its environmental impact, and provide …
effective solution to reduce meat consumption and its environmental impact, and provide …
Legume protein extracts: The relevance of physical processing in the context of structural, techno-functional and nutritional aspects of food development
Legumes are sustainable protein-rich crops with numerous industrial food applications,
which give them the potential of a functional food ingredient. Legume proteins have …
which give them the potential of a functional food ingredient. Legume proteins have …