Pea (Pisum sativum) is an important source of nutritional components and is rich in protein,
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …

In recent years, the development and application of plant proteins have drawn increasing
scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high …

The effect of a pH-shifting and ultrasound combined process on the functional properties
and structure of pea protein isolate (PPI) was investigated. PPI dispersions were adjusted to …

The structural properties, interfacial behavior, and emulsifying ability of ultrasound-treated
pea protein isolate (PPI) and the legumin (11S) and vicilin (7S) globulin fractions prepared …

Various potential sources of bioactive components exist in nature which are fairly
underutilized due to the lack of a scientific approach that can be sustainable as well as …

Background Plant proteins, especially legume proteins, are among the most versatile,
nutritious, and sustainable protein sources compared to animal-derived counterparts …

The effects of alkaline and acid solubilization pHs (11, 11.5, 3.5 and 2.5) combined with
ultrasonication (100, and 400 W for 0, 5, 10 and 20 min) on protein recovery from rainbow …

Pea protein-stabilized nanoemulsions were prepared to encapsulate vitamin D with the aim
to develop novel non-dairy functional foods for vitamin D fortifications. Homogenization …

Abstract Background Aquatic proteins (APs) are becoming innovative and fast-growing
ingredients owing to their health benefits, unique flavor, and religious preferences over the …

The production of a fermented plant-based cheese requires understanding the behavior of
the selected raw material prior to fermentation. Raw material processing affects …