Difference in astringency of the main pea protein fractions-Reference-Cited by-同舟云学术

Difference in astringency of the main pea protein fractions

Published:2024-04 Issue: Volume:149 Page:109489
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lesme H.,Kew B.,Bonnet L.,Sarkar A.,Stellacci F.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference58 articles.

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3. Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate;Arteaga;Current Research in Food Science,2021

4. Structural characterisation of parotid and whole mouth salivary pellicles adsorbed onto DPI and QCMD hydroxyapatite sensors;Ash;Colloids and Surfaces B: Biointerfaces,2014

5. Assessment of the interactions between pea and salivary proteins in aqueous dispersions;Assad-Bustillos;Innovative Food Science & Emerging Technologies,2023

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1. The Effect of Various Domestically Produced Proteolytic Enzyme Preparations on the Organoleptic Properties of Pea Protein Isolates;Applied Biochemistry and Microbiology;2024-07-27

2. Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages;Journal of Agricultural and Food Chemistry;2024-07-02

3. Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods;Annual Review of Food Science and Technology;2024-06-28

4. Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition;Current Research in Food Science;2024