Grass pea protein as an emerging source of sustainable plant proteins: Structure, modification, functionality, and applications

Author:

Alizadeh Sani MahmoodORCID,Mozafarpour Rassoul,kia Ala Ghasemi,Khorasani Sepideh,Dara Arash,McClements David Julian

Publisher

Elsevier BV

Reference93 articles.

1. Legume Allergens Pea, Chickpea, Lentil, Lupine and Beyond;Abu Risha;Current Allergy and Asthma Reports,2024

2. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

3. Modification of plant proteins for improved functionality: A review;Akharume;Comprehensive Reviews in Food Science and Food Safety,2021

4. Life cycle sustainability assessment outlook of plant-based protein processing and product formulations;Allotey;Sustainable Production and Consumption,2023

5. Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating;Amiratashani;International Journal of Biological Macromolecules,2024

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