16 research outputs found
Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment
No full textFunctionality of native and denatured cashew nut kernel protein isolates at isoelectric pH as a function of salt concentration
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Tepary Bean Flour, Albumin and Globulin Fractions Functional Properties Compared with Soy Protein Isolate
No full textFunctionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH
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Functional characterization of commercial plant proteins and their application on stabilization of emulsions
No full textEffect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates
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