Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate

[1]  Yongqiang Cheng,et al.  Novel electromagnetic separation technology for the production of pea protein concentrate , 2021, Innovative Food Science & Emerging Technologies.

[2]  Y. Xiong,et al.  Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges , 2020 .

[3]  Tae-Kyung Kim,et al.  Effects of organic solvent on functional properties of defatted proteins extracted from Protaetia brevitarsis larvae. , 2020, Food chemistry.

[4]  Suyong Lee,et al.  Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions , 2020 .

[5]  Honggyun Kim,et al.  Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives , 2020, Foods.

[6]  G. D. Valle,et al.  Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins , 2020, Food Hydrocolloids.

[7]  A. Borderías,et al.  Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties , 2020 .

[8]  Taihua Mu,et al.  Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli. , 2019, International journal of biological macromolecules.

[9]  J. Barreira,et al.  Pulses and food security: Dietary protein, digestibility, bioactive and functional properties , 2019, Trends in Food Science & Technology.

[10]  S. Drusch,et al.  Structure formation and rheological properties of pea protein-based gels , 2019, Food Hydrocolloids.

[11]  A. Rajabzadeh,et al.  Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic tribo-electrostatic separation. , 2019, Food chemistry.

[12]  Tianqi Li,et al.  Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions , 2019, Process Biochemistry.

[13]  B. V. Mierlo,et al.  Meat alternatives: an integrative comparison , 2019, Trends in Food Science & Technology.

[14]  Narpinder Singh,et al.  Pulse proteins: secondary structure, functionality and applications , 2019, Journal of Food Science and Technology.

[15]  H. Carrère,et al.  Combination of Dry Milling and Separation Processes with Anaerobic Digestion of Olive Mill Solid Waste: Methane Production and Energy Efficiency , 2018, Molecules.

[16]  Remko M. Boom,et al.  Structuring processes for meat analogues , 2018, Trends in Food Science & Technology.

[17]  Haile Ma,et al.  Alkali extraction of rice residue protein isolates: Effects of alkali treatment conditions on lysinoalanine formation and structural characterization of lysinoalanine-containing protein. , 2018, Food chemistry.

[18]  A. Barakat,et al.  Production of proteins and phenolic compounds enriched fractions from rapeseed and sunflower meals by dry fractionation processes , 2018, Industrial Crops and Products.

[19]  M. Xie,et al.  Extraction, physicochemical characteristics and functional properties of Mung bean protein , 2018 .

[20]  A. Borderías,et al.  Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels , 2017 .

[21]  Haile Ma,et al.  Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation. , 2017, Food chemistry.

[22]  A. Rajabzadeh,et al.  Physicochemical characterization of a navy bean (Phaseolus vulgaris) protein fraction produced using a solvent-free method. , 2016, Food chemistry.

[23]  Pascalle J.M. Pelgrom,et al.  Dry fractionation for sustainable production of functional legume protein concentrates , 2015 .

[24]  Remko M. Boom,et al.  Arabinoxylans concentrates from wheat bran by electrostatic separation , 2015 .

[25]  Pascalle J.M. Pelgrom,et al.  Functional analysis of mildly refined fractions from yellow pea , 2015 .

[26]  Yanling Su,et al.  Effects of microwave and ultrasound pretreatments on enzymolysis of milk protein concentrate with different enzymes , 2013 .

[27]  Remko M. Boom,et al.  Dry fractionation for production of functional pea protein concentrates , 2013 .

[28]  Chuan-he Tang,et al.  Microfluidization as a potential technique to modify surface properties of soy protein isolate , 2012 .

[29]  Y. Ju,et al.  A Review on Rice Bran Protein: Its Properties and Extraction Methods , 2011, Critical reviews in food science and nutrition.

[30]  Qiang Wang,et al.  Comparative studies on the functional properties of various protein concentrate preparations of peanut protein , 2009 .

[31]  K. Adebowale,et al.  Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours , 2004 .

[32]  E. E. Babiker,et al.  Fractionation, solubility and functional properties of cowpea (Vigna unguiculata) proteins as affected by pH and/or salt concentration , 2004 .

[33]  E. Pawelzik,et al.  Characterization of soluble amaranth and soybean proteins based on fluorescence, hydrophobicity, electrophoresis, amino Acid analysis, circular dichroism, and differential scanning calorimetry measurements. , 2001, Journal of agricultural and food chemistry.

[34]  D. K. Salunkhe,et al.  Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates , 1982 .

[35]  O. Yuliarti,et al.  Structuring the meat analogue by using plant-based derived composites , 2021 .

[36]  Shaotong Jiang,et al.  Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation. , 2017, Food chemistry.

[37]  Ching-Yung Ma,et al.  Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy , 2007 .

[38]  S. Comai,et al.  Protein and non-protein (free and protein-bound) tryptophan in legume seeds , 2007 .

[39]  N. Hettiarachchy,et al.  Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes , 2003 .

[40]  D. Fukushima.  Structures of plant storage proteins and their functions , 1991 .

[41]  P. Shewry,et al.  The synthesis and structure of pea storage proteins , 1984 .