Composition, physicochemical properties of pea protein and its application in functional foods
ZX Lu, JF He, YC Zhang, DJ Bing - Critical reviews in food science …, 2020 - Taylor & Francis
Field pea is one of the most important leguminous crops over the world. Pea protein is a
relatively new type of plant proteins and has been used as a functional ingredient in global …
relatively new type of plant proteins and has been used as a functional ingredient in global …
Natural emulsifiers—Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
DJ McClements, CE Gumus - Advances in Colloid and interface Science, 2016 - Elsevier
There is increasing consumer pressure for commercial products that are more natural,
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …
sustainable, and environmentally friendly, including foods, cosmetics, detergents, and …
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery
J Yi, C Gan, Z Wen, Y Fan, X Wu - Food Hydrocolloids, 2021 - Elsevier
The demand for novel-delivery systems with natural biopolymers to stabilize and deliver
biologically active and functional β-carotene (BC) is increasing. Protein-polysaccharide …
biologically active and functional β-carotene (BC) is increasing. Protein-polysaccharide …
The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives
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 …
scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high …
Nanoemulsion-based technologies for delivering natural plant-based antimicrobials in foods
There is increasing interest in the use of natural preservatives (rather than synthetic ones)
for maintaining the quality and safety of foods due to their perceived environmental and …
for maintaining the quality and safety of foods due to their perceived environmental and …
Protein glycosylation: A promising way to modify the functional properties and extend the application in food system
Modification of functional properties by glycosylating with polysaccharides is an effective
solution to improve the internal disadvantages of native proteins. Generally, protein …
solution to improve the internal disadvantages of native proteins. Generally, protein …
[HTML][HTML] Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties
In this study, modified citrus pectin treated with a combination of microfluidization and
ultrasonication was compared to the original and ultrasonication treated pectin on …
ultrasonication was compared to the original and ultrasonication treated pectin on …
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 …
Formation and stability of ω-3 oil emulsion-based delivery systems using plant proteins as emulsifiers: Lentil, pea, and faba bean proteins
Many sectors of the food industry are interested in replacing synthetic or animal-based
ingredients with plant-based alternatives to create products that are more natural …
ingredients with plant-based alternatives to create products that are more natural …
Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of β‑carotene emulsions
J Yi, H Huang, Y Liu, Y Lu, Y Fan, Y Zhang - Food chemistry, 2020 - Elsevier
There is an ever-increasing need to protect health-beneficial β-carotene (BC) from
degradation with novel ingredients. Natural antioxidant-loaded protein-polysaccharide …
degradation with novel ingredients. Natural antioxidant-loaded protein-polysaccharide …