Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Author:

Boukid FatmaORCID,Rosell Cristina M.,Castellari Massimo

Funder

Generalitat Valenciana

Generalitat de Catalunya

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference142 articles.

1. Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications;Acquah;Current Research in Food Science,2020

2. Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan) protein isolates;Adenekan;Food Sciences and Nutrition,2018

3. Functional properties of fermented milk produced with plant proteins;Akin;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2017

4. Jet milling effect on wheat flour characteristics and starch hydrolysis;Angelidis;Journal of Food Science & Technology,2016

5. Should we stop meating like this? Reducing meat consumption through substitution;Apostolidis;Food Policy,2016

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