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Showing 1 to 6 of 6 for “"pea protein isolate"”.
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Vitamin E-loaded, ultrasound-dried microcapsules stabilized by modified pea protein isolate
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2025-05-01
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Enhanced physicochemical and functional properties of pea (Pisum sativum) protein by pH-shifting and ultrasonication combined process
In recent years, pea protein as a novel food ingredient has drawn increasing attention due to its high nutritional value, hypoallergenic, and low price. As an amphiphilic molecule, protein is known as a natural and bio-safe emulsifier. However, similar to other legume proteins, the low water …
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Manothermosonication (MTS) and pH-shifting combined treatment for modifying the functional properties of plant proteins: protein-stabilized nanocarriers and protection of docosahexaenoic acid (DHA)
Plant proteins are low cost, non-toxic, natural, biocompatible, and biodegradable polymers. In recent years, plant proteins have drawn increasing attention from the food and pharmaceutical industries as an alternative to animal proteins due to increased consumer concerns over the safety of …
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Pea Protein De-flavoring by Ozone
… factor hindering the growth of the plant protein market is the presence of undesirable taste and flavor profiles. This study focuses on examining the effectiveness of ozone in diminishing the concentration of off-flavors and its influence on the structure and functionality of pea protein …
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Optimisation of quality and nutritional value of reformed/restructured meat products for older adults developed using plant proteins
… and potential uses of plant-derived ingredients [pea protein isolate (PPI), rice protein (RP) and lentil flour (LF)] in a meat model using underutilised beef cuts. The meat model could then be extrapolated to a meat product such as beef patties and restructured beef products. The physicochemical …
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Physicochemical properties of soy- and pea-based imitation sausage patties
… better understand how changing levels of soy or pea protein isolates (SPI)(PPI) ( 3%, 6% and 9%) and king oyster mushrooms (KOM) (0%, 3.5% and 7%) affect the physicochemical properties of imitation sausage patties using textured soy or pea proteins as the main base ingredient. After all materials …