Plant-based meat analogue (PBMA) as a sustainable food: A concise review
The global community is in a quest for nutritional and environment-friendly resources as a
part of their food habit. The ubiquitous trend of veganism tied with the increasing …
part of their food habit. The ubiquitous trend of veganism tied with the increasing …
Pulses for bread fortification: A necessity or a choice?
Background Pulses are an affordable source of carbohydrates, dietary fiber, vitamins,
minerals, phytochemicals, and particularly proteins. These nutritious seeds greatly …
minerals, phytochemicals, and particularly proteins. These nutritious seeds greatly …
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties
The value of pulse grain has been drastically increased by manufacturing it to pulse storage
protein isolates. The utilization of pulse proteins is highly dependent on the composition …
protein isolates. The utilization of pulse proteins is highly dependent on the composition …
Functional attributes of pea protein isolates prepared using different extraction methods and cultivars
Protein isolates prepared from three pea cultivars by alkali extraction/isoelectric precipitation
(AE-IP), salt extraction-dialysis (SE) and micellar precipitation (MP) were assessed for their …
(AE-IP), salt extraction-dialysis (SE) and micellar precipitation (MP) were assessed for their …
Lentil protein: A review of functional properties and food application. An overview of lentil protein functionality
M Jarpa‐Parra - International Journal of Food Science & …, 2018 - Wiley Online Library
There is an increased interest, driven by environmental sustainability and food security
points of view, in seeking new protein sources as alternatives to replace animal proteins …
points of view, in seeking new protein sources as alternatives to replace animal proteins …
Pea, chickpea and lentil protein isolates: Physicochemical characterization and emulsifying properties
This work is focused on physicochemical and emulsifying properties of pea (PP), chickpea
(CP) and lentil (LP) proteins. We evaluated the molecular weight distributions, surface net …
(CP) and lentil (LP) proteins. We evaluated the molecular weight distributions, surface net …
[HTML][HTML] Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein-and starch-rich fractions? Impact on physical properties …
CS do Carmo, P Silventoinen, CT Nordgård… - Journal of food …, 2020 - Elsevier
Dehulling of peas and faba beans prior to milling and air classification was evaluated,
namely its impact on physical properties, chemical composition and techno-functional …
namely its impact on physical properties, chemical composition and techno-functional …
Pulse proteins: from processing to structure-function relationships
Interest in alternative protein sources to those derived from animal, soy and wheat is on the
rise, as consumers are searching for lower cost, healthier alternatives without compromising …
rise, as consumers are searching for lower cost, healthier alternatives without compromising …
In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins
The aim of this work was to compare the structural and functional properties of Moringa
oleifera seed albumin and globulin with those of the isoelectric pH-precipitated protein …
oleifera seed albumin and globulin with those of the isoelectric pH-precipitated protein …
Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges
Due to its high nutritional value and increasing consumption trends, plant-based proteins
were used in a variety of dietary products, either in their entirety or as partial substitutions …
were used in a variety of dietary products, either in their entirety or as partial substitutions …