Impact of plasma reactive species on the structure and functionality of pea protein isolate

Author:

Bu Fan,Nayak Gaurav,Bruggeman Peter,Annor George,Ismail Baraem P

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates;Arteaga;Innovative Food Science & Emerging Technologies,2020

2. Cold plasma: A new technology to modify wheat flour functionality;Bahrami;Food Chemistry,2016

3. Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin;Barać;International Journal of Molecular Sciences,2011

4. Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes;Barac;International Journal of Molecular Sciences,2010

5. Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds;Barac;International Journal of Food Science & Technology,2012

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