Concepedia

Formulation of pea protein for increased satiety and improved foaming properties

Cátia Saldanha do Carmo, Ana N. Nunes, Isabela Cristina Silva da Silva, C.I. Maia, Joana Poejo, Suzana Ferreira‐Dias, Isabel Nogueira, Rosário Bronze, Catarina M.M. Duarte

RSC Advances · 2016 · 26 citations · 29 references

DOI

Concepts

Abstract

Pea protein was successfully encapsulated into a lipophilic carrier through PGSS®. HPT-scCO<sub>2</sub>of pea protein has enabled higher foam stability.

References

29

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Joyce I. Boye, Fatemeh Zare, Alison Pletch · Food Research International · 2009 · 1.5K citations

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Childhood Obesity, Other Cardiovascular Risk Factors, and Premature Death

Paul W. Franks, Robert L. Hanson, William C. Knowler et al. · New England Journal of Medicine · 2010 · 1.4K citations · Full text

Experimental Design in Biotechnology.

Joseph L. Fleiss, Perry Haaland · Journal of the American Statistical Association · 1990 · 724 citations

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Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

Frans van Roy, Joyce I. Boye, Benjamin K. Simpson · Food Research International · 2009 · 616 citations

, , +8

Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase

Bing Zhang, Zeyuan Deng, D. Dan Ramdath et al. · Food Chemistry · 2014 · 420 citations

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