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PEA PROTEIN

National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2020
2020
Plant-based proteins and polyphenols are increasingly being explored as functional food ingredients. Colloidal complexes were… Expand
2020
2020
Nanocomposites from plant-derived polysaccharides and proteins are green and sustainable materials that can be applied in various… Expand
2019
2019
There is growing interest in the identification of plant-based functional ingredients for utilization within the food industry… Expand
2017
2017
Abstract Cakes are important confectionery and are enjoyed socially within groups. Eggs are important components of cakes… Expand
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Review
2016
Review
2016
Here, we review the principle and applications of two recently developed methods: the capillary meniscus dynamometry (CMD) for… 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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2012
2012
A protein complex (PC) suspension exhibits asymmetric biooxidation activities in the absence of any added cofactor such as NAD(P… Expand
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