Journal ArticleDOI
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
TLDR
An overview of the characteristics of pulse proteins, current and emerging techniques for their fractionation, their major functional properties and opportunities for their use in various applications is provided.About:
This article is published in Food Research International.The article was published on 2010-03-01. It has received 1004 citations till now.read more
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Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.
TL;DR: The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles.
Journal ArticleDOI
Pea protein isolates: Structure, extraction, and functionality
TL;DR: This review discusses structure–function relationships of pea protein isolates, theimpact of extraction techniques used to produce the isolate, and the impact of cultivar and environment on ingredient performance in terms of solubility, water- and oil-holding capacities, emulsifying, foaming, and gelation properties.
Journal ArticleDOI
The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
TL;DR: In this article, the ultrasonic effect on physicochemical and emulsifying properties of three animal proteins, bovine gelatin (BG), fish gelatin (FG), and egg white protein (EWP) was investigated.
Journal ArticleDOI
Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs
TL;DR: Information is summarized regarding the molecular, nutritional, and functional properties of alternative protein sources to meat and current knowledge is presented to encourage further research to optimize the beneficial effects of alternativeprotein sources.
Journal ArticleDOI
Review of the health benefits of peas (Pisum sativum L.).
TL;DR: The focus of the present review paper is the demonstrated and potential health benefits associated with the consumption of peas, specifically green and yellow cotyledon dry peas, also known as smooth peas or field peas.
References
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Journal ArticleDOI
Grain legumes--a boon to human nutrition.
TL;DR: Dietary fibre, which is a heterogeneous mixture of several types of polysaccharides, is rich in legumes, especially in their husk fractions and contributes to beneficial therapeutic health effects.
Journal ArticleDOI
Plant-based foods and prevention of cardiovascular disease: an overview
TL;DR: In dietary practice, healthy plant-based diets do not necessarily have to be low in fat but should include unsaturated fats as the predominant form of dietary fat, whole grains as the main form of carbohydrate, an abundance of fruit and vegetables, and adequate n-3 fatty acids.
Journal ArticleDOI
Effect of the addition of different fibres on wheat dough performance and bread quality
TL;DR: In this article, the potential use of various commercial fibres (carob fibre, inulin and pea fibre), as fibre-enriching agents in breadmaking, is reported.
Book
The Vegetable Proteins...
TL;DR: While it contains all the essential material of the first edition, the second edition has been largely rewritten and considerably amplified and contains a chapter by L. Henderson on the relation of proteins to acids and bases.
Journal ArticleDOI
Functional properties and amino acid content of a protein isolate from mung bean flour
C. W. Coffmann,V. V. Garciaj +1 more
TL;DR: A protein isolate was prepared from mung bean flour by extraction with 0.001 NNaOH, precipitation at pH4.5, neutralization of the dispersed precipitate to pH6.8-7.0, and subsequent freeze drying as mentioned in this paper.