These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
222 related articles for article (PubMed ID: 33337084)
1. The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives. Ge J; Sun CX; Corke H; Gul K; Gan RY; Fang Y Compr Rev Food Sci Food Saf; 2020 Jul; 19(4):1835-1876. PubMed ID: 33337084 [TBL] [Abstract][Full Text] [Related]
2. Pea protein composition, functionality, modification, and food applications: A review. Shen Y; Hong S; Li Y Adv Food Nutr Res; 2022; 101():71-127. PubMed ID: 35940709 [TBL] [Abstract][Full Text] [Related]
3. The Effect of High-Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates. Djemaoune Y; Cases E; Saurel R J Food Sci; 2019 Aug; 84(8):2242-2249. PubMed ID: 31329282 [TBL] [Abstract][Full Text] [Related]
4. Requirements for non-food applications of pea proteins. A review. De Graaf LA; Harmsen PF; Vereijken JM; Mönikes M Nahrung; 2001 Oct; 45(6):408-11. PubMed ID: 11712244 [TBL] [Abstract][Full Text] [Related]
5. The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets. Muneer F; Johansson E; Hedenqvist MS; Plivelic TS; Markedal KE; Petersen IL; Sørensen JC; Kuktaite R Food Res Int; 2018 Apr; 106():607-618. PubMed ID: 29579966 [TBL] [Abstract][Full Text] [Related]
6. Functional properties of pea (Pisum sativum, L.) protein isolates modified with chymosin. Barać M; Cabrilo S; Pešić M; Stanojević S; Pavlićević M; Maćej O; Ristić N Int J Mol Sci; 2011; 12(12):8372-87. PubMed ID: 22272078 [TBL] [Abstract][Full Text] [Related]
7. A Comprehensive Review of Pea ( Wu DT; Li WX; Wan JJ; Hu YC; Gan RY; Zou L Foods; 2023 Jun; 12(13):. PubMed ID: 37444265 [No Abstract] [Full Text] [Related]
8. Isolation and study of the functional properties of pea proteins. Tömösközi S; Lásztity R; Haraszi R; Baticz O Nahrung; 2001 Oct; 45(6):399-401. PubMed ID: 11712241 [TBL] [Abstract][Full Text] [Related]
9. Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. Xiong T; Xiong W; Ge M; Xia J; Li B; Chen Y Food Res Int; 2018 Jul; 109():260-267. PubMed ID: 29803449 [TBL] [Abstract][Full Text] [Related]
10. Synergy of licorice extract and pea protein hydrolysate for oxidative stability of soybean oil-in-water emulsions. Zhang X; Xiong YL; Chen J; Zhou L J Agric Food Chem; 2014 Aug; 62(32):8204-13. PubMed ID: 25058384 [TBL] [Abstract][Full Text] [Related]
11. The Current Situation of Pea Protein and Its Application in the Food Industry. Shanthakumar P; Klepacka J; Bains A; Chawla P; Dhull SB; Najda A Molecules; 2022 Aug; 27(16):. PubMed ID: 36014591 [TBL] [Abstract][Full Text] [Related]
12. Multi-scale structural changes of starch and proteins during pea flour extrusion. Kristiawan M; Micard V; Maladira P; Alchamieh C; Maigret JE; Réguerre AL; Emin MA; Della Valle G Food Res Int; 2018 Jun; 108():203-215. PubMed ID: 29735050 [TBL] [Abstract][Full Text] [Related]
13. Functional properties of purified vicilins from cowpea (Vigna unguiculata) and pea (Pisum sativum) and cowpea protein isolate. Rangel A; Domont GB; Pedrosa C; Ferreira ST J Agric Food Chem; 2003 Sep; 51(19):5792-7. PubMed ID: 12952435 [TBL] [Abstract][Full Text] [Related]
14. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours. Aluko RE; Mofolasayo OA; Watts BM J Agric Food Chem; 2009 Oct; 57(20):9793-800. PubMed ID: 20560631 [TBL] [Abstract][Full Text] [Related]
15. Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.). Withana-Gamage TS; Wanasundara JP; Pietrasik Z; Shand PJ J Sci Food Agric; 2011 Apr; 91(6):1022-31. PubMed ID: 21328351 [TBL] [Abstract][Full Text] [Related]
16. Modification of pea dietary fibre by superfine grinding assisted enzymatic modification: Structural, physicochemical, and functional properties. Yang R; Ye Y; Liu W; Liang B; He H; Li X; Ji C; Sun C Int J Biol Macromol; 2024 May; 267(Pt 2):131408. PubMed ID: 38604426 [TBL] [Abstract][Full Text] [Related]
17. [Functional properties and protein concentrate of Pigeon pea (Cajanus cajan (I.) Millsp) flour]. Mizubuti IY; Biondo Júnior O; Souza LW; da Silva RS; Ida EI Arch Latinoam Nutr; 2000 Sep; 50(3):274-80. PubMed ID: 11347298 [TBL] [Abstract][Full Text] [Related]
18. Composition, physicochemical properties of pea protein and its application in functional foods. Lu ZX; He JF; Zhang YC; Bing DJ Crit Rev Food Sci Nutr; 2020; 60(15):2593-2605. PubMed ID: 31429319 [TBL] [Abstract][Full Text] [Related]
19. Structural properties of pea proteins ( Grossmann L Crit Rev Food Sci Nutr; 2024; 64(23):8346-8366. PubMed ID: 37074167 [TBL] [Abstract][Full Text] [Related]
20. Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour. Fahmi R; Ryland D; Sopiwnyk E; Malcolmson L; Shariati-Ievari S; McElrea A; Barthet V; Blewett H; Aliani M J Food Sci; 2021 Oct; 86(10):4330-4353. PubMed ID: 34535898 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]