Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein

Pea protein isolates: Structure, extraction, and functionality

Angie Che Yan Lam, Aslı Can Karaça, Robert T. Tyler et al. · Food Reviews International · 2016 · 863 citations

Agriculture, Biotechnology, Food Science +17

Ice Cream Structural Elements that Affect Melting Rate and Hardness

M.R. Muse, Richard W. Hartel · Journal of Dairy Science · 2004 · 602 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +12

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Jiang Jiang, Jie Chen, Youling L. Xiong · Journal of Agricultural and Food Chemistry · 2009 · 580 citations

Agriculture, Biochemistry, Food Science +16

Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream

Mutlu Buket Akın, Mutlu Buket Akın, Musa Serdar Akın et al. · Food Chemistry · 2007 · 371 citations

Agriculture, Dairy Science, Food Science +17

Recent progress in the utilization of pea protein as an emulsifier for food applications

Travis G. Burger, Yue Zhang · Trends in Food Science & Technology · 2019 · 357 citations

Agriculture, Food Science, Nutrition +11