| 1 |
Wettability improvement of pea protein isolate agglomerated in pulsed fluid bed
Nascimento RF, Rosa JG, Andreola K, Taranto OP
Particulate Science and Technology, 38(4), 511, 2020 |
| 2 |
Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour
Philipp C, Emin MA, Buckow R, Silcock P, Oey I
Journal of Food Engineering, 217, 93, 2018 |
| 3 |
Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)
Beck SM, Knoerzer K, Arcot J
Journal of Food Engineering, 214, 166, 2017 |
| 4 |
Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks
Philipp C, Oey I, Silcock P, Beck SM, Buckow R
Journal of Food Engineering, 212, 165, 2017 |
| 5 |
Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil
Bajaj PR, Bhunia K, Kleiner L, Joyner HS, Smith D, Ganjyal G, Sablani SS
Journal of Microencapsulation, 34(2), 218, 2017 |
| 6 |
Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions
Xu M, Gagne-Bourque F, Dumont MJ, Jabaji S
Journal of Food Engineering, 168, 52, 2016 |
| 7 |
Evaluation of the stability of pea and canola protein-based hydrogels in simulated gastrointestinal fluids
Xu M, Dumont MJ
Journal of Food Engineering, 165, 52, 2015 |
| 8 |
High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties
Osen R, Toelstede S, Wild F, Eisner P, Schweiggert-Weisz U
Journal of Food Engineering, 127, 67, 2014 |
| 9 |
Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films
Kowalczyk D, Baraniak B
Journal of Food Engineering, 105(2), 295, 2011 |
