X
Search Filters
Format Format
Format Format
X
Sort by Item Count (A-Z)
Filter by Count
Journal Article (497) 497
Publication (35) 35
Book / eBook (10) 10
Newsletter (9) 9
Book Chapter (5) 5
Government Document (1) 1
Magazine Article (1) 1
more...
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
food science & technology (205) 205
peas (194) 194
proteins (182) 182
pea (129) 129
plant sciences (109) 109
index medicus (108) 108
chemistry, applied (100) 100
legumes (97) 97
seeds (89) 89
globulins (83) 83
storage proteins (82) 82
functional-properties (66) 66
analysis (62) 62
amino acids (56) 56
beans (53) 53
biochemistry & molecular biology (53) 53
vicilin (51) 51
legumin (50) 50
plant proteins - chemistry (50) 50
gels (48) 48
protein (45) 45
agriculture, multidisciplinary (44) 44
mimosaceae (43) 43
pisum-sativum-l (43) 43
food science (42) 42
chemistry (41) 41
plant proteins - metabolism (41) 41
plants (41) 41
peas - chemistry (40) 40
research (40) 40
life sciences (39) 39
cotyledons (38) 38
enzymes (38) 38
seed storage proteins (38) 38
emulsifying properties (37) 37
food and beverages (37) 37
nutrition & dietetics (37) 37
gelation (34) 34
globulin (34) 34
purification (34) 34
solubility (33) 33
soybeans (33) 33
agriculture (32) 32
albumin (32) 32
animals (32) 32
electrophoresis (32) 32
molecular sequence data (32) 32
seeds - metabolism (32) 32
food (30) 30
peas - metabolism (30) 30
humans (29) 29
nutrition (29) 29
denaturation (27) 27
germination (27) 27
pea protein (27) 27
plant proteins - genetics (27) 27
amino acid sequence (26) 26
functional properties (26) 26
hydrolysis (26) 26
peptides (26) 26
globulins - chemistry (25) 25
identification (25) 25
physiological aspects (25) 25
biotechnology (24) 24
albumins (23) 23
chickpea (23) 23
digestion (23) 23
molecular weight (23) 23
plant proteins (23) 23
seeds - chemistry (23) 23
digestibility (22) 22
electrophoresis, polyacrylamide gel (22) 22
legume seeds (22) 22
starch (22) 22
cultivars (21) 21
flour (20) 20
glycinin (20) 20
isolate (20) 20
peas - genetics (20) 20
stability (20) 20
antibodies (19) 19
foaming (19) 19
hydrogen-ion concentration (19) 19
physicochemical properties (19) 19
pisum (19) 19
temperature (19) 19
vacuoles (19) 19
wheat (19) 19
chemistry/food science, general (18) 18
endoplasmic-reticulum (18) 18
expression (18) 18
gene expression (18) 18
gene expression regulation, plant (18) 18
pisum-sativum (18) 18
pisum-sativum l (18) 18
properties (18) 18
storage protein (18) 18
amino-acids (17) 17
beta-lactoglobulin (17) 17
emulsions (17) 17
more...
Library Location Library Location
Language Language
Language Language
X
Sort by Item Count (A-Z)
Filter by Count
English (518) 518
French (2) 2
Russian (2) 2
Spanish (2) 2
German (1) 1
Italian (1) 1
Japanese (1) 1
Portuguese (1) 1
more...
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Food Hydrocolloids, ISSN 0268-005X, 12/2018, Volume 85, pp. 120 - 128
The acid gelation by glucono-δ-lactone of thermal protein aggregates from mixed pea globulin (Glob) and β-lactoglobulin (βlg), namely “mixed-aggregates”, was... 
Thermal aggregates | Acid gelation | Pea globulins | β-lactoglobulin | RHEOLOGICAL PROPERTIES | FRACTIONATION | FOOD SCIENCE & TECHNOLOGY | SKIM MILK GELS | ACIDIFICATION | HEAT-TREATMENT | WHEY PROTEINS | beta-lactoglobulin | SOY PROTEIN ISOLATE | COLD-SET GELS | STARTER CULTURES | CASEIN | CHEMISTRY, APPLIED | Life Sciences | Food engineering
Journal Article
New Phytologist, ISSN 0028-646X, 06/2017, Volume 214, Issue 4, pp. 1597 - 1613
Summary Improving nutritional seed quality is an important challenge in grain legume breeding. However, the genes controlling the differential accumulation of... 
Medicago truncatula | globulins | genome‐wide association studies (GWAS) | legumes | seed proteome | protein quantity loci (PQL) | Pisum sativum (pea) | genome-wide association studies (GWAS) | TRANSCRIPTION FACTORS | DROUGHT STRESS TOLERANCE | MODEL LEGUME | ARABIDOPSIS-THALIANA | PLANT SCIENCES | PROCESSING ENZYME FAMILY | STORAGE PROTEINS | MEDICAGO-TRUNCATULA | VACUOLAR SORTING RECEPTOR | PISUM-SATIVUM-L | ABSCISIC-ACID | Globulins - genetics | Seed Storage Proteins - metabolism | Genome-Wide Association Study | Medicago truncatula - genetics | Seeds - metabolism | Seeds - genetics | Globulins - metabolism | Electrophoresis, Gel, Two-Dimensional | Transcription Factors - genetics | Gene Regulatory Networks | Medicago truncatula - metabolism | Protein Transport | Transcription Factors - metabolism | Plant Proteins - genetics | Gene Expression Regulation, Plant | Seed Storage Proteins - genetics | Plant Proteins - metabolism | Mutation | Proteomics - methods | Peas - genetics | Legumes | Beans | Analysis | Genes | Genomics | Genetic research | Packaging | Mimosaceae | Blood proteins | Transcription factors | Seeds | Transcription | Grain | Gene regulation | Genomes | Identification | Sulphur | Proteins | Quality | Post-translation | Sulfur | Breeding | Feasibility studies | Abundance | Alfalfa | Mutants | Chromatin remodeling | Plant breeding | Storage | Globulins | Proteomics | Relative abundance | Feasibility | Transport | Vacuoles | Polymorphism | Life Sciences | Agricultural sciences | Vegetal Biology
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 05/2016, Volume 56, pp. 189 - 200
In this study, the functional properties of African yam bean seed protein concentrate (64.21% protein) as well as albumin (59.51% protein) and globulin (91.68%... 
Albumin | Functional properties | Protein concentrate | Polypeptide composition | African yam bean | Globulin | FOOD SCIENCE & TECHNOLOGY | FLOURS | PEA | MEALS | ISOLATE | SALT | FRACTIONS | NACL | VITRO MULTIENZYME DIGESTIBILITY | CHEMISTRY, APPLIED | Surface active agents | Sulfates | Functional foods | Analysis | Proteins | Concentration (composition) | Beans | Albumins | Polypeptides | Emulsions | Globulins | Forming
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 11/2013, Volume 48, Issue 11, pp. 2363 - 2369
Summary The aim of this study was the identification of potentially bioaccessible ACE‐inhibitory peptides obtained by in vitro gastrointestinal digestion of... 
ACE‐inhibitory activity | biologically active peptides | lentil globulin hydrolysate | Lentil globulin hydrolysate | ACE-inhibitory activity | Biologically active peptides | CHICKPEA | FOOD SCIENCE & TECHNOLOGY | HYDROLYSIS | PEA | Dextran | Legumes | Beans | Angiotensin | Cellulose | Mimosaceae | Chromatography | Blood proteins | Peptides | Food science | Purification | Globulins | Lentils | Gel filtration | Digestion | Foods
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2016, Volume 61, pp. 843 - 850
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2018, Volume 85, p. 120
To access, purchase, authenticate, or subscribe to the full-text of this article, please visit this link: http://dx.doi.org/10.1016/j.foodhyd.2018.07.006 The... 
Peas | Milk proteins | Analysis | Lactones | Blood proteins
Journal Article
Process Biochemistry, ISSN 1359-5113, 08/2015, Volume 50, Issue 8, pp. 1284 - 1292
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 5/2019, Volume 12, Issue 5, pp. 877 - 882
The effect of microfluidization pressure (50, 70 and 130 MPa) during emulsification on the properties of native (NP) and soluble thermally aggregated (SA) pea... 
Biotechnology | Microfluidization | Chemistry | Food Science | Aggregates | Chemistry/Food Science, general | Emulsifying properties | Agriculture | Pea globulins | High dynamic pressure | STABILITY | FOOD SCIENCE & TECHNOLOGY | PISUM-SATIVUM | SOLUBILITY | VICILINS | COWPEA | PROTEINS | IN-WATER EMULSIONS | Proteins | Legumes | Beans | Adsorption | Denaturation | Mimosaceae | Methods | Blood proteins | Life Sciences | Food engineering
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 09/2017, Volume 77, pp. 66 - 72
The 11S globulin is one of the most abundant and important storage proteins of the chan seed (Hs11S). Therefore, we investigated its physicochemical and... 
Functional properties | Thermodynamic properties | 11S globulin | Heat-induced gelation | DISPERSIONS | COMPLEX | PROTEIN | LEGUMIN | FOOD SCIENCE & TECHNOLOGY | GLYCININ | PEA | IONIC-STRENGTH | AGGREGATION | Proteins | Immunoglobulin A | Analysis | Denaturation | Thermodynamics
Journal Article
Food Research International, ISSN 0963-9969, 05/2019, Volume 119, pp. 444 - 454
The effects of microfluidization and drying method on the characteristics and techno-functional properties of pea (Pisum sativum L.) globulin aggregates were... 
Microfluidization | Suspension stability | Spray-drying | Microscopy | Pea globulin | Solubility | Aggregate | High dynamic pressure | Structure | Freeze-drying | PROTEIN ISOLATE | SURFACE-PROPERTIES | LENTIL | FOOD SCIENCE & TECHNOLOGY | HEAT-TREATMENT | BETA-LACTOGLOBULIN | FUNCTIONAL-PROPERTIES | EXTRACTION | CHICKPEA | SPRAY | EMULSIFYING PROPERTIES | Peas | Analysis | Methods | Blood proteins | Life Sciences | Food engineering
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 04/2018, Volume 77, pp. 636 - 645
The behavior of pea albumins (Alb) and globulins (Glob) in a denatured state toward microbial transglutaminase (MTGase) treatment was studied by SDS-PAGE... 
Transglutaminase | Albumins | Globulins | Pea protein | Gelation | Denaturation | FOOD SCIENCE & TECHNOLOGY | CROSS-LINKING | MICROBIAL TRANSGLUTAMINASE | TEXTURISATION | PURIFICATION | PISUM-SATIVUM-L | CHEMISTRY, APPLIED | SYNTHESIZED IN-VITRO | PROTEINS | POLYRIBOSOMES | FOOD | TOOL | Proteins | Crosslinked polymers | Peas | Analysis | Life Sciences | Food engineering
Journal Article