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1. Pulse chemistry and technology
by Tiwari, Brijesh K and Singh, Narpinder
2012, ISBN 9781849733311, xiii, 310
Food industry and trade | Legumes | Processing
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2. Full Text Synergy of Licorice Extract and Pea Protein Hydrolysate for Oxidative Stability of Soybean Oil-in-Water Emulsions
by Zhang, Xin and Xiong, Youling L and Chen, Jie and Zhou, Lirong
Journal of agricultural and food chemistry, ISSN 0021-8561, 08/2014, Volume 62, Issue 32, pp. 8204 - 8213
emulsion | synergism | antioxidant | pea protein hydrolysate | oxidative stability | licorice extract | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Food Science & Technology | Agriculture, Multidisciplinary | Agriculture | Science & Technology | Seed Storage Proteins - metabolism | Plant Extracts - chemistry | Emulsions | Antioxidants - chemistry | Emulsifying Agents - agonists | Vegetable Proteins - chemistry | Soybean Oil - chemistry | Glucosides - agonists | Surface Properties | Glucosides - chemistry | Seed Storage Proteins - agonists | Seeds - chemistry | Protein Stability | Plant Extracts - agonists | Vegetable Proteins - metabolism | Endopeptidases - metabolism | Flavonoids - agonists | Emulsifying Agents - metabolism | Protein Hydrolysates - chemistry | Oxidation-Reduction | Food Storage | Glycyrrhiza - chemistry | Food Preservatives - metabolism | Seed Storage Proteins - chemistry | Vegetable Proteins - agonists | Emulsifying Agents - chemistry | Food Preservatives - chemistry | Plant Roots - chemistry | Flavonoids - chemistry | Peas - chemistry | Protein Hydrolysates - agonists | Index Medicus
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3. Full Text Physical and mechanical properties of a new edible film made of pea starch and guar gum as affected by glycols, sugars and polyols
by Saberi, Bahareh and Chockchaisawasdee, Suwimol and Golding, John B and Scarlett, Christopher J and Stathopoulos, Costas E
International journal of biological macromolecules, ISSN 0141-8130, 11/2017, Volume 104, Issue Pt A, pp. 345 - 359
Pea starch | Plasticizer | Monosaccharide | Polyol | Guar gum | Edible films | Biochemistry & Molecular Biology | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Polymer Science | Science & Technology | Galactans - chemistry | Glycols - chemistry | Starch - chemistry | Sugars - chemistry | Mannans - chemistry | Solubility | Water - chemistry | Mechanical Phenomena | Optical Phenomena | Plant Gums - chemistry | Peas - chemistry | Mechanical properties | Glycols | Guar | Analysis | Sugars | Monosaccharides | Index Medicus
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4. Full Text Fabrication of pea protein nanoparticles with calcium-induced cross-linking for the stabilization and delivery of antioxidative resveratrol
by Fan, Yuting and Zeng, Xianxie and Yi, Jiang and Zhang, Yuzhu
International journal of biological macromolecules, ISSN 0141-8130, 06/2020, Volume 152, pp. 189 - 198
Nanoparticles | Calcium-induced cross-linking | Pea protein | Physicochemical stability | Antioxidant activity | Resveratrol | Biochemistry & Molecular Biology | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Polymer Science | Science & Technology | Particle Size | Resveratrol - chemistry | Sulfonic Acids - chemistry | Antioxidants - chemistry | Nanoparticles - chemistry | Pea Proteins - chemistry | Picrates - chemistry | Solubility | Benzothiazoles - chemistry | Biphenyl Compounds - chemistry | Calcium - chemistry | Drug Carriers - chemistry | Index Medicus
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5. Full Text Effect of amylose:amylopectin ratio and rice bran addition on starch films properties
by Cano, Amalia and Jiménez, Alberto and Cháfer, Maite and Gónzalez, Chelo and Chiralt, Amparo
Carbohydrate polymers, ISSN 0144-8617, 10/2014, Volume 111, pp. 543 - 555
Starch film | Amylose | Storage | Microstructure | Amylopectin | Rice bran | Physical Sciences | Chemistry | Chemistry, Organic | Polymer Science | Chemistry, Applied | Science & Technology | Food industries | General aspects | Exact sciences and technology | Biological and medical sciences | Organic polymers | Handling, storage, packaging, transport | Sheets and films | Polymer industry, paints, wood | Forms of application and semi-finished materials | Fundamental and applied biological sciences. Psychology | Applied sciences | Technology of polymers | Physicochemistry of polymers | Properties and characterization | Oryza - chemistry | Amylopectin - chemistry | Elastic Modulus | Permeability | Starch - ultrastructure | Manihot - chemistry | Starch - chemistry | X-Ray Diffraction | Solanum tuberosum - chemistry | Amylose - chemistry | Oxygen - chemistry | Steam | Peas - chemistry | Index Medicus
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6. Full Text Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins
by Wang, Kun and Arntfield, Susan D
Food chemistry, ISSN 0308-8146, 11/2016, Volume 211, pp. 235 - 242
Protein-flavour binding | Pea protein | Molecular forces | Flavour retention and release | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Benzaldehydes - chemistry | Gas Chromatography-Mass Spectrometry | Guanidine - chemistry | Sodium Chloride, Dietary | Urea - chemistry | Hydrogen Bonding | Disulfides - chemistry | Plant Proteins - chemistry | Ketones - chemistry | Taste | Volatile Organic Compounds - chemistry | Propylene Glycol - chemistry | Reducing Agents - chemistry | Peas - chemistry | Aldehydes - chemistry | Proteins | Peas | Investigations | Protein binding | Index Medicus
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7. Full Text An histidine covalent receptor and butenolide complex mediates strigolactone perception
by De Saint Germain, Alexandre and Clavé, Guillaume and Badet-Denisot, Marie-Ange and Pillot, Jean-Paul and Cornu, David and Le Caer, Jean-Pierre and Burger, Marco and Pelissier, Frank and Retailleau, Pascal and Turnbull, Colin and Bonhomme, Sandrine and Chory, Joanne and Rameau, Catherine and Boyer, François-Didier
Nature chemical biology, ISSN 1552-4450, 10/2016, Volume 12, Issue 10, pp. 787 - 794
Life Sciences & Biomedicine | Biochemistry & Molecular Biology | Science & Technology | Peas - enzymology | Heterocyclic Compounds, 3-Ring - metabolism | Histidine - metabolism | Lactones - metabolism | 4-Butyrolactone - metabolism | Plant Growth Regulators - chemistry | Plant Proteins - chemistry | 4-Butyrolactone - chemistry | Ligands | Molecular Structure | Plant Proteins - metabolism | 4-Butyrolactone - analogs & derivatives | Histidine - chemistry | Plant Growth Regulators - metabolism | Peas - metabolism | Plant biology | Signal transduction | Enzymes | Biochemistry | Index Medicus | Life Sciences | Vegetal Biology | Biochemistry, Molecular Biology | Chemical Sciences
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8. Full Text Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions
by Li, Ruyi and Dai, Taotao and Tan, Yunbing and Fu, Guiming and Wan, Yin and Liu, Chengmei and McClements, David Julian
Food chemistry, ISSN 0308-8146, 04/2020, Volume 310, pp. 125828 - 125828
Tannic acid | Complexation | Emulsions | Digestion | Pea protein | Plant-based foods | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Antioxidants - chemistry | Oxidation-Reduction | Emulsions - chemistry | Pea Proteins - chemistry | Food Storage | Tannins - chemistry | Linseed Oil - pharmacokinetics | Linseed Oil - chemistry | Lipids - chemistry | Hydrogen Bonding | Emulsifying Agents - chemistry | Water - chemistry | Hydrophobic and Hydrophilic Interactions | Calorimetry | Emulsions - pharmacokinetics | Index Medicus
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9. Full Text Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins
by Gumus, Cansu Ekin and Decker, Eric Andrew and McClements, David Julian
Food research international, ISSN 0963-9969, 10/2017, Volume 100, Issue Pt 2, pp. 175 - 185
Natural emulsifier | Legume protein | Pulse protein | Emulsion | Omega-3 oils | Lipid oxidation | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Emulsions | Oxidation-Reduction | Fabaceae - chemistry | Lipid Metabolism | Vicia faba - chemistry | Particle Size | Whey Proteins - chemistry | Plant Proteins - chemistry | Emulsifying Agents - chemistry | Water - chemistry | Fish Oils - chemistry | Peas - chemistry | Lens Plant - chemistry | Antioxidants | Milk proteins | Peas | Functional foods | Oxidation-reduction reaction | Sulfates | Fatty acids | Index Medicus
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