Keywords: پروتئین نخود; Pea protein; Hydrolysis; Emulsion; Interfacial properties;
مقالات ISI پروتئین نخود (ترجمه نشده)
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Keywords: پروتئین نخود; Pea protein; Albumins; Globulins; Transglutaminase; Gelation; Denaturation;
Keywords: پروتئین نخود; Gluten-free revani dessert; Celiac disease; Soy protein; Pea protein; Transglutaminase;
Keywords: پروتئین نخود; Pea protein; Pea fibre; Low moisture extrusion; X-ray micro-computed tomography; Light microscopy; Scanning electron microscopy;
Keywords: پروتئین نخود; Quillajasaponin; Pea protein; Na-caseinate; Rapeseed lecithin; Egg lecithin; Binary surfactant system; Complex; Dynamic interfacial tension; Oil-in-water emulsion;
Keywords: پروتئین نخود; Barley proteins; Pea protein; Whey protein; Protein-flavor interaction; Sensory analysis;
Keywords: پروتئین نخود; Quillaja saponin; Pea protein; Oil-water interface; Biconical disk method; Interface aging;
Keywords: پروتئین نخود; Electron beam irradiation; Pea protein; Hydrolysates; Functionality; Antioxidant activity;
Keywords: پروتئین نخود; Cake; Pea protein; Xanthan gum; Emulsifier; Fourier transform infrared spectroscopy (FTIR); Atomic force microscopy (AFM);
Keywords: پروتئین نخود; Capillary rheometer; Protein extrusion; Pea protein; Heat and shear treatment; Molecular weight distribution; Fourier Transform Infrared Spectroscopy (FTIR);
Keywords: پروتئین نخود; Maize starch; Pea protein; Dough rheology; Cookie texture; Sensory analysis
Keywords: پروتئین نخود; Quail meat; Pea protein; Breakfast sausage; Texture; Cook yield
Keywords: پروتئین نخود; Pea protein; Protein-flavour binding; Molecular forces; Flavour retention and release;
Keywords: پروتئین نخود; Pea protein; Cow milk protein; Lactic acid bacteria; Rheology; Sensory propertiesLAB, lactic acid bacteria; PCA, principal component analysis; HCA, hierarchical cluster analysis; V.max, maximum acidification rate; T.end, the time necessary to reach pH 4.7
Keywords: پروتئین نخود; AAPH; 2,2â²-azobis(2-amidinopropane) dihydrochloride; DPPH; 2,2-diphenyl-1-picrylhydrazyl; DRSA; DPPH radical scavenging activity; FRAP; ferric reducing antioxidant power; GSH; reduced glutathione; HRSA; hydroxyl radical scavenging activity; HP; High pre
Keywords: پروتئین نخود; Cured meat; Color; Pea protein; Protein hydrolysate; Antioxidant;
Keywords: پروتئین نخود; Active packaging; Listeria monocytogenes; Diffusion; Pea protein;
Keywords: پروتئین نخود; Pea protein; Maltodextrin; Phase diagram; Volatile compounds; Partition; SPME-GC-MS;
Keywords: پروتئین نخود; Bioplastic; Dynamic mechanical thermal analysis; Mixing; Pea protein; Tensile strength test; Water absorption
Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments
Keywords: پروتئین نخود; Pea protein; Ultrasound; pH-shifting; Solubility; Particle size;
In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments
Keywords: پروتئین نخود; HPP; Autoclave; Digestibility; Puree; Pea protein;
Efficacy of reduced risk insecticides on penetration into jute and polyethylene bags by Lasioderma serricorne (F.) (Coleoptera: Anobiidae)
Keywords: پروتئین نخود; Methoprene; Pyrethrins; DEET; Pea protein; Lasioderma serricorne; Packaging;
Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells
Keywords: پروتئین نخود; Conjugated linoleic acid; Emulsion; Soy protein; Pea protein; Caco-2 cells
Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions
Keywords: پروتئین نخود; Pea protein; Tannic acid; Complexation; Emulsions; Digestion; Plant-based foods;
Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics
Keywords: پروتئین نخود; White wine; Fining; Potassium caseinate; Pea protein; PVPP; Phenolic compounds;
Complex coacervation of pea protein isolate and alginate polysaccharides
Keywords: پروتئین نخود; Complex coacervation; Pea protein; Alginate; Raman spectroscopy; Phase separation; Zeta potential;
Effect of whey and pea protein blends on the rheological and sensory properties of protein-based systems flavoured with cocoa
Keywords: پروتئین نخود; Whey protein; Pea protein; Hydrocolloids; Rheology; Sensory properties;
Effect of pH on the formation of electrostatic complexes within admixtures of partially purified pea proteins (legumin and vicilin) and gum Arabic polysaccharides
Keywords: پروتئین نخود; Pea protein; Legumin; Vicilin; Gum Arabic and complex coacervation
Optimizing plant protein combinations in fish meal-free diets for rainbow trout (Oncorhynchus mykiss) by a mixture model
Keywords: پروتئین نخود; Pea protein; Canola protein; Potato protein; Soy protein; Mixture design
Evolution of porosity, shrinkage and density of pasta fortified with pea protein concentrate during drying
Keywords: پروتئین نخود; Pasta drying; Porosity; Shrinkage; Effective moisture diffusivity; Pea protein; Air pycnometer
Microalgae biomass interaction in biopolymer gelled systems
Keywords: پروتئین نخود; Microalgal biomass; Spirulina; Haematococcus; Pea protein; kappa-Carrageenan; Starch; Gels
Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions
Keywords: پروتئین نخود; Emulsions; Spray-drying; Pea protein; Pectin; Ageing stability; pH sensitivity; Steric effects
Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface
Keywords: پروتئین نخود; Pea protein; Pectin; Phase diagram; Complex formation; Interfacial complexation; Emulsion stability; Interfacial elasticity
Modeling the tryptic hydrolysis of pea proteins using an artificial neural network
Keywords: پروتئین نخود; Artificial neural networks; Pea protein; Tryptic hydrolysis; Computer modeling
Rheological behaviour and microstructure of pea protein/κ-carrageenan/starch gels with different setting conditions
Keywords: پروتئین نخود; Pea protein; κ-Carrageenan; Starch; Mixed gel; Rheology; Texture; Confocal laser scanning microscopy