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146 related items for PubMed ID: 32767558

  • 1. The structure and stability analysis of the pea seed legumin glycosylated by oligochitosan.
    Yang R, Liu M, Liu Y, Meng DM, Ma T, Wang CT, Liu J, Wang Q, Zhou Z.
    J Sci Food Agric; 2021 Feb; 101(3):1065-1075. PubMed ID: 32767558
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  • 3. 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 Feb; 60(15):2593-2605. PubMed ID: 31429319
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  • 4. Proteomic analysis of albumin and globulin fractions of pea (Pisum sativum L.) seeds.
    Dziuba J, Szerszunowicz I, Nałęcz D, Dziuba M.
    Acta Sci Pol Technol Aliment; 2014 Feb; 13(2):181-90. PubMed ID: 24876313
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  • 5. Modified properties of a glycated and cross-linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa.
    Fu M, Zhao XH.
    J Sci Food Agric; 2017 Jan; 97(1):58-64. PubMed ID: 26916835
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  • 8. In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing.
    Ma Z, Boye JI, Hu X.
    Food Res Int; 2017 Feb; 92():64-78. PubMed ID: 28290299
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  • 9. Genetic variation in pea seed globulin composition.
    Tzitzikas EN, Vincken JP, de Groot J, Gruppen H, Visser RG.
    J Agric Food Chem; 2006 Jan 25; 54(2):425-33. PubMed ID: 16417300
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  • 14. Enhancing the Usability of Pea Protein Isolate in Food Applications through Modifying Its Structural and Sensory Properties via Deamidation by Glutaminase.
    Fang L, Xiang H, Sun-Waterhouse D, Cui C, Lin J.
    J Agric Food Chem; 2020 Feb 12; 68(6):1691-1697. PubMed ID: 31951402
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  • 16. Immunoaffinity chromatography as a means of purifying legumin from Pisum (pea) seeds.
    Casey R.
    Biochem J; 1979 Feb 01; 177(2):509-20. PubMed ID: 435248
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  • 18. Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes.
    Barac M, Cabrilo S, Pesic M, Stanojevic S, Zilic S, Macej O, Ristic N.
    Int J Mol Sci; 2010 Feb 01; 11(12):4973-90. PubMed ID: 21614186
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  • 19. Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties.
    Meijers MGJ, Meinders MBJ, Vincken JP, Wierenga PA.
    J Agric Food Chem; 2023 Jul 26; 71(29):11228-11238. PubMed ID: 37433201
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