Functional and Physical Properties of Commercial Pulse Proteins Compared to Soy Derived Protein
暂无分享,去创建一个
[1] D. Mcclements,et al. Functional Performance of Plant Proteins , 2022, Foods.
[2] Carmen J. Williams,et al. Developmental exposure to phytoestrogens found in soy: New findings and clinical implications. , 2021, Biochemical pharmacology.
[3] J. Weiss,et al. Alternative Protein Sources as Technofunctional Food Ingredients. , 2021, Annual review of food science and technology.
[4] J. Hinrichs,et al. Heat-induced gel formation of a protein-rich extract from the microalga Chlorella sorokiniana , 2019, Innovative Food Science & Emerging Technologies.
[5] Yue Zhang,et al. Recent progress in the utilization of pea protein as an emulsifier for food applications , 2019, Trends in Food Science & Technology.
[6] W. Willett,et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems , 2019, The Lancet.
[7] C. L. Mouël,et al. How can we feed the world in 2050? A review of the responses from global scenario studies , 2017 .
[8] Y. Hua,et al. Characteristics of soy protein isolate/gum arabic-stabilized oil-in-water emulsions: influence of different preparation routes and pH , 2017 .
[9] M. Hansen,et al. Types and rates of forest disturbance in Brazilian Legal Amazon, 2000–2013 , 2017, Science Advances.
[10] D. Mcclements,et al. Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins , 2017, Food Biophysics.
[11] Sarah J. Gerssen-Gondelach,et al. Intensification pathways for beef and dairy cattle production systems : Impacts on GHG emissions, land occupation and land use change , 2017 .
[12] Mouming Zhao,et al. Data on the characterization of native soy globulin by SDS-Page, light scattering and titration , 2016, Data in brief.
[13] M. Nickerson,et al. Pulse Proteins: From Processing to Structure-Function Relationships , 2016 .
[14] Ron Milo,et al. Environmentally Optimal, Nutritionally Aware Beef Replacement Plant-Based Diets. , 2016, Environmental science & technology.
[15] M. Corredig,et al. Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells , 2016 .
[16] A. Romero,et al. Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties , 2016, Food Biophysics.
[17] Tabassum-Abbasi,et al. Reducing the global environmental impact of livestock production: the minilivestock option , 2016 .
[18] B. Revell. Meat and Milk Consumption 2050: the Potential for Demand-side Solutions to Greenhouse Gas Emissions Reduction , 2015 .
[19] M. Nickerson,et al. The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin , 2015, Journal of Food Science and Technology.
[20] Yapeng Fang,et al. Soy proteins: A review on composition, aggregation and emulsification , 2014 .
[21] C. Gan,et al. A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation. , 2014, Food chemistry.
[22] A. Yemenicioğlu,et al. Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives , 2013 .
[23] S. Nef,et al. Soy, phytoestrogens and their impact on reproductive health , 2012, Molecular and Cellular Endocrinology.
[24] B. Adhikari,et al. Physicochemical and functional properties of lentil protein isolates prepared by different drying methods , 2011 .
[25] M. Barać,et al. Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes , 2010, International journal of molecular sciences.
[26] Daniel Granato,et al. Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach , 2010 .
[27] H. Patisaul,et al. The pros and cons of phytoestrogens , 2010, Frontiers in Neuroendocrinology.
[28] J. Boye,et al. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. , 2010 .
[29] H. Gruppen,et al. Heat-induced gelation of pea legumin: comparison with soybean glycinin. , 2004, Journal of agricultural and food chemistry.
[30] H. Gruppen,et al. Characterization of pea vicilin. 1. Denoting convicilin as the alpha-subunit of the Pisum vicilin family. , 2004, Journal of agricultural and food chemistry.
[31] M. Corredig,et al. Characterization of Oil-in-Water Emulsions Prepared with Commercial Soy Protein Concentrate , 2002 .
[32] M. Añón,et al. Relationships between different hydration properties of commercial and laboratory soybean isolates. , 2001, Journal of agricultural and food chemistry.
[33] F. Sosulski,et al. Functionality of Flours, Protein Fractions and Isolates from Field Peas and Faba Bean , 1987 .
[34] E. H. Lucassen-Reynders. Surface Equation of State for Ionized Surfactants , 1966 .
[35] M. Siegrist,et al. Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives , 2021 .
[36] Narpinder Singh,et al. Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study , 2015 .
[37] Glyn O. Phillips,et al. Handbook of hydrocolloids. , 2009 .
[38] S. N. Sabapathy,et al. Functional and Edible Uses of Soy Protein Products , 2008 .
[39] Robert Sabatier,et al. IMGT standardized criteria for statistical analysis of immunoglobulin V‐REGION amino acid properties , 2004, Journal of molecular recognition : JMR.
[40] V Adrian Parsegian,et al. Protein-water interactions. , 2002, International review of cytology.