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For: Bogahawaththa D, Bao Chau NH, Trivedi J, Dissanayake M, Vasiljevic T. Impact of selected process parameters on solubility and heat stability of pea protein isolate. LWT 2019;102:246-53. [DOI: 10.1016/j.lwt.2018.12.034] [Cited by in Crossref: 34] [Cited by in F6Publishing: 34] [Article Influence: 11.3] [Reference Citation Analysis]
Number Citing Articles
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6 Daniloski D, McCarthy NA, Auldist MJ, Vasiljevic T. Properties of sodium caseinate as affected by the β-casein phenotypes. J Colloid Interface Sci 2022;626:939-50. [PMID: 35835044 DOI: 10.1016/j.jcis.2022.07.021] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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12 Xing Y, Ma J, Yao Q, Chen X, Zang J, Zhao G. The Change in the Structure and Functionality of Ferritin during the Production of Pea Seed Milk. Foods 2022;11:557. [DOI: 10.3390/foods11040557] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
13 Patil PJ, Usman M, Zhang C, Mehmood A, Zhou M, Teng C, Li X. An updated review on food-derived bioactive peptides: Focus on the regulatory requirements, safety, and bioavailability. Compr Rev Food Sci Food Saf 2022. [PMID: 35142435 DOI: 10.1111/1541-4337.12911] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 8.0] [Reference Citation Analysis]
14 Chang L, Lan Y, Bandillo N, Ohm J, Chen B, Rao J. Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties. Food Hydrocolloids 2022;123:107165. [DOI: 10.1016/j.foodhyd.2021.107165] [Cited by in Crossref: 16] [Cited by in F6Publishing: 18] [Article Influence: 16.0] [Reference Citation Analysis]
15 Wang X, Wei Z, Xue C. The past and future of ovotransferrin: Physicochemical properties, assembly and applications. Trends in Food Science & Technology 2021;116:47-62. [DOI: 10.1016/j.tifs.2021.07.003] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
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17 Jiménez-Munoz L, Brodkorb A, Gómez-Mascaraque LG, Corredig M. Effect of heat treatment on the digestion behavior of pea and rice protein dispersions and their blends, studied using the semi-dynamic INFOGEST digestion method. Food Funct 2021. [PMID: 34369549 DOI: 10.1039/d1fo01223a] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 8.0] [Reference Citation Analysis]
18 Vogelsang-o’dwyer M, Zannini E, Arendt EK. Production of pulse protein ingredients and their application in plant-based milk alternatives. Trends in Food Science & Technology 2021;110:364-74. [DOI: 10.1016/j.tifs.2021.01.090] [Cited by in Crossref: 26] [Cited by in F6Publishing: 15] [Article Influence: 26.0] [Reference Citation Analysis]
19 Boukid F, Rosell CM, Castellari M. Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. Trends in Food Science & Technology 2021;110:729-42. [DOI: 10.1016/j.tifs.2021.02.040] [Cited by in Crossref: 59] [Cited by in F6Publishing: 65] [Article Influence: 59.0] [Reference Citation Analysis]
20 Li X, Shi J, Scanlon M, Xue SJ, Lu J. Effects of pretreatments on physicochemical and structural properties of proteins isolated from canola seeds after oil extraction by supercritical-CO2 process. LWT 2021;137:110415. [DOI: 10.1016/j.lwt.2020.110415] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 6.0] [Reference Citation Analysis]
21 Alfaro-diaz A, Urías-silvas J, Loarca-piña G, Gaytan-martínez M, Prado-ramirez R, Mojica L. Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process. LWT 2021;136:110296. [DOI: 10.1016/j.lwt.2020.110296] [Cited by in Crossref: 15] [Cited by in F6Publishing: 15] [Article Influence: 15.0] [Reference Citation Analysis]
22 He X, Chen J, He X, Feng Z, Li C, Liu W, Dai T, Liu C. Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein. Innovative Food Science & Emerging Technologies 2021;67:102582. [DOI: 10.1016/j.ifset.2020.102582] [Cited by in Crossref: 16] [Cited by in F6Publishing: 12] [Article Influence: 16.0] [Reference Citation Analysis]
23 Cui L, Bandillo N, Wang Y, Ohm J, Chen B, Rao J. Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH. Food Hydrocolloids 2020;108:106008. [DOI: 10.1016/j.foodhyd.2020.106008] [Cited by in Crossref: 53] [Cited by in F6Publishing: 57] [Article Influence: 26.5] [Reference Citation Analysis]
24 de Oliveira APH, Omura MH, Barbosa ÉDAA, Bressan GC, Vieira ÉNR, Coimbra JSDR, de Oliveira EB. Combined adjustment of pH and ultrasound treatments modify techno-functionalities of pea protein concentrates. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2020;603:125156. [DOI: 10.1016/j.colsurfa.2020.125156] [Cited by in Crossref: 21] [Cited by in F6Publishing: 22] [Article Influence: 10.5] [Reference Citation Analysis]
25 Cui L, Kimmel J, Zhou L, Rao J, Chen B. Combining solid dispersion-based spray drying with cyclodextrin to improve the functionality and mitigate the beany odor of pea protein isolate. Carbohydrate Polymers 2020;245:116546. [DOI: 10.1016/j.carbpol.2020.116546] [Cited by in Crossref: 13] [Cited by in F6Publishing: 15] [Article Influence: 6.5] [Reference Citation Analysis]
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27 Wu C, Wang J, Ma W, Cai Y, Wang T. Preheat-stabilized pea proteins with anti-aggregation properties. Int J Biol Macromol 2020;155:1288-95. [PMID: 31733245 DOI: 10.1016/j.ijbiomac.2019.11.100] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 3.5] [Reference Citation Analysis]
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30 Gao Z, Shen P, Lan Y, Cui L, Ohm JB, Chen B, Rao J. Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate. Food Res Int 2020;131:109045. [PMID: 32247471 DOI: 10.1016/j.foodres.2020.109045] [Cited by in Crossref: 61] [Cited by in F6Publishing: 66] [Article Influence: 30.5] [Reference Citation Analysis]
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32 Bogahawaththa D, Chau NHB, Trivedi J, Dissanayake M, Vasiljevic T. Impact of controlled shearing on solubility and heat stability of pea protein isolate dispersed in solutions with adjusted ionic strength. Food Research International 2019;125:108522. [DOI: 10.1016/j.foodres.2019.108522] [Cited by in Crossref: 14] [Cited by in F6Publishing: 14] [Article Influence: 4.7] [Reference Citation Analysis]