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For: Cai R, Klamczynska B, Baik BK. Preparation of bean curds from protein fractions of six legumes. J Agric Food Chem 2001;49:3068-3073. [PMID: 11410010 DOI: 10.1021/jf0013398] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Number Cited by Other Article(s)
1
Zahir A, Naseri E, Hussain M. Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024;61:753-769. [PMID: 39119564 PMCID: PMC11303373 DOI: 10.1007/s13197-023-05876-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/05/2023] [Accepted: 10/14/2023] [Indexed: 08/10/2024]
2
Lie-Piang A, Hageman J, Vreenegoor I, van der Kolk K, de Leeuw S, van der Padt A, Boom R. Quantifying techno-functional properties of ingredients from multiple crops using machine learning. Curr Res Food Sci 2023;7:100601. [PMID: 37822318 PMCID: PMC10562757 DOI: 10.1016/j.crfs.2023.100601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 08/31/2023] [Accepted: 09/20/2023] [Indexed: 10/13/2023]  Open
3
Lie-Piang A, Yang J, Schutyser MAI, Nikiforidis CV, Boom RM. Mild Fractionation for More Sustainable Food Ingredients. Annu Rev Food Sci Technol 2023;14:473-493. [PMID: 36972157 DOI: 10.1146/annurev-food-060721-024052] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
4
Dong H, Li Y, Jia C, Zhang B, Niu M, Zhao S, Xu Y. Mechanism behind the rheological property improvement of fava bean protein by the presence of dextran. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
5
Monga A, Dev MJ, Singhal RS. Cottage cheese from blends of fresh green peas (Pisum sativum L.) and dairy milk (pEaneer): Preparation, characterization, and sensory evaluation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
6
Penchalaraju M, John Don Bosco S. Legume protein concentrates from green gram, cowpea and horse gram. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16477] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
7
Wen C, Liu G, Ren J, Deng Q, Xu X, Zhang J. Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022;70:992-1002. [PMID: 35067056 DOI: 10.1021/acs.jafc.1c07576] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
8
Sohrabi SS, Ismaili A, Nazarian-Firouzabadi F, Fallahi H, Hosseini SZ. Identification of key genes and molecular mechanisms associated with temperature stress in lentil. Gene 2022;807:145952. [PMID: 34500049 DOI: 10.1016/j.gene.2021.145952] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 08/24/2021] [Accepted: 09/03/2021] [Indexed: 02/03/2023]
9
Mazinani S, Motamedzadegan A, Nghizadeh Raeisi S, Alimi M. Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00973-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
10
Erem E, Icyer NC, Tatlisu NB, Kilicli M, Kaderoglu GH, Toker ÖS. A new trend among plant-based food ingredients in food processing technology: Aquafaba. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34761963 DOI: 10.1080/10408398.2021.2002259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
11
Han I, Na S. Health‐promoting effect of tofus prepared with mung bean and soybean. Cereal Chem 2021. [DOI: 10.1002/cche.10469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
12
Sim SYJ, SRV A, Chiang JH, Henry CJ. Plant Proteins for Future Foods: A Roadmap. Foods 2021;10:1967. [PMID: 34441744 PMCID: PMC8391319 DOI: 10.3390/foods10081967] [Citation(s) in RCA: 80] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/16/2021] [Accepted: 08/19/2021] [Indexed: 12/19/2022]  Open
13
Boeck T, Sahin AW, Zannini E, Arendt EK. Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Compr Rev Food Sci Food Saf 2021;20:3858-3880. [PMID: 34125502 DOI: 10.1111/1541-4337.12778] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 04/19/2021] [Accepted: 04/29/2021] [Indexed: 12/17/2022]
14
Nivala O, Nordlund E, Kruus K, Ercili-Cura D. The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110517] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
15
Zhang YY, Stockmann R, Ng K, Ajlouni S. Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A review. Compr Rev Food Sci Food Saf 2020;20:652-685. [PMID: 33443794 DOI: 10.1111/1541-4337.12669] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 09/08/2020] [Accepted: 10/20/2020] [Indexed: 12/31/2022]
16
Jiang ZQ, Wang J, Stoddard F, Salovaara H, Sontag-Strohm T. Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour. Foods 2020;9:E755. [PMID: 32517303 PMCID: PMC7353556 DOI: 10.3390/foods9060755] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 06/02/2020] [Accepted: 06/04/2020] [Indexed: 11/17/2022]  Open
17
Mazinani S, Motamedzadegan A, Naghizadeh Raeisi S, Alimi M. Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14448] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
18
DePalma K, Smith B, McDonald AG. Effect of Processing Conditions, Biochemical Properties, and Microstructure on Tofu Production from Yellow Field Peas (Pisum sativum). J Food Sci 2019;84:3463-3472. [PMID: 31762025 DOI: 10.1111/1750-3841.14940] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 09/30/2019] [Accepted: 10/14/2019] [Indexed: 11/28/2022]
19
Shevkani K, Singh N, Chen Y, Kaur A, Yu L. Pulse proteins: secondary structure, functionality and applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019;56:2787-2798. [PMID: 31205335 PMCID: PMC6542969 DOI: 10.1007/s13197-019-03723-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2019] [Accepted: 03/14/2019] [Indexed: 10/26/2022]
20
Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate. Food Res Int 2018;115:191-199. [PMID: 30599931 DOI: 10.1016/j.foodres.2018.08.054] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 08/09/2018] [Accepted: 08/18/2018] [Indexed: 12/13/2022]
21
Xu Y, Pitkänen L, Maina NH, Coda R, Katina K, Tenkanen M. Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b. Carbohydr Polym 2018;190:315-323. [PMID: 29628253 DOI: 10.1016/j.carbpol.2018.02.082] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 01/21/2018] [Accepted: 02/26/2018] [Indexed: 11/28/2022]
22
Jarpa-Parra M. Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13685] [Citation(s) in RCA: 87] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
23
Geerts ME, Nikiforidis CV, van der Goot AJ, van der Padt A. Protein nativity explains emulsifying properties of aqueous extracted protein components from yellow pea. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.09.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
24
Geerts ME, Mienis E, Nikiforidis CV, van der Padt A, van der Goot AJ. Mildly refined fractions of yellow peas show rich behaviour in thickened oil-in-water emulsions. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.03.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
25
Jarpa-Parra M, Wong L, Wismer W, Temelli F, Han J, Huang W, Eckhart E, Tian Z, Shi K, Sun T, Chen L. Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13433] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
26
Geerts ME, Strijbos M, van der Padt A, van der Goot AJ. Understanding functional properties of mildly refined starch fractions of yellow pea. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
27
Faba bean flavour and technological property improvement by thermal pre-treatments. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.015] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
28
Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.011] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
29
Silva-Cristobal L, Osorio-Díaz P, Tovar J, Bello-Pérez LA. Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja. CYTA - JOURNAL OF FOOD 2010. [DOI: 10.1080/19476330903119218] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
30
Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.09.003] [Citation(s) in RCA: 714] [Impact Index Per Article: 51.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
31
Papalamprou EM, Doxastakis GI, Kiosseoglou V. Chickpea protein isolates obtained by wet extraction as emulsifying agents. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010;90:304-13. [PMID: 20355047 DOI: 10.1002/jsfa.3816] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
32
Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2007.12.005] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
33
Ajeigbe K, Nebedum J, Nwobodo E, Uba C, Adesanya O, Fadare O, Ofusori D. Comparative Study of the Ethanolic Extracts of Four Nigerian Plants Against Some Pathogenic Microorganisms. ACTA ACUST UNITED AC 2009. [DOI: 10.3923/rjmp.2009.23.28] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
34
Han IH, Swanson BG, Baik BK. Protein Digestibility of Selected Legumes Treated with Ultrasound and High Hydrostatic Pressure During Soaking. Cereal Chem 2007. [DOI: 10.1094/cchem-84-5-0518] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
35
Cai R, McCurdy A, Baik BK. Textural Property of 6 Legume Curds in Relation to their Protein Constituents. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08713.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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