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PEA PROTEIN

 
National Institutes of Health

Papers overview

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2020
2020
Plant-based proteins and polyphenols are increasingly being explored as functional food ingredients. Colloidal complexes were… Expand
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2017
2017
Abstract Cakes are important confectionery and are enjoyed socially within groups. Eggs are important components of cakes… Expand
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2017
2017
Breakfast skipping is associated with increased risk of weight gain and obesity in young adults, possibly due to increased… Expand
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2015
2015
Background Pea protein (from Pisum sativum) is under consideration as a sustainable, satiety-inducing food ingredient. Objective… Expand
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2015
2015
The objective of this study was to explore the use of pulse ingredients in the development of orange juice and apple juice… Expand
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2014
2014
This study is based on the assumption that the off-flavour of pea proteins might be decreased using the retention of volatile… Expand
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2012
2012
By developing novel screening technologies to test effects of food ingredients on hormone release, which are comparable to the in… Expand
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2012
2012
A protein complex (PC) suspension exhibits asymmetric biooxidation activities in the absence of any added cofactor such as NAD(P… Expand
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2011
2011
Because protein hydrolysates are digested faster than the corresponding proteins, they may increase or hasten the acute eating… Expand
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Highly Cited
2007
Highly Cited
2007
α-Tocopherol is a radical chain breaking antioxidant that can protect the integrity of tissues and play an important role in life… Expand
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