Impact of processing on functional properties of protein products from wrinkled peas

By H. Fuhrmeister, F. Meuser. 2003

105 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/960471a697a37f7135c5c0e2cba69154fb2dc994

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Boom
2. A. J. Goot
3. M. Nickerson

In Materials Chemistry

1. M. Nickerson

In Nutrition and Dietetics

1. R. Boom
2. A. J. Goot

Citations in the corpus

• Texture methods for evaluating meat and meat analogue structures: A review (2021, background): “For example, plant proteins do not naturally occur in fibrillar orientation (Fuhrmeister & Meuser, 2003; Sun & Arntfield, 2010; Taherian et al., 2011).”
• LEGUME: COMPOSITION, PROTEIN EXTRACTION AND FUNCTIONAL PROPERTIES. A REVIEW (2015, unknown): “Studies conducted by Fuhrmeister and Meuser [32] also found that wrinkled pea concentrates prepared by ultrafiltration had higher protein content (70–80 %) and lower fat content (2.”
• Functional properties of protein isolates from different pea cultivars (2015, background): “Protein levels were similar to levels reported for other pea isolate products and ranged between 754 and 900 g/kg (1,30-32).”
• Pea protein isolates: Structure, extraction, and functionality (2018, background): “Fuhrmeister and Meuser(63) found that a wrinkled pea isolate prepared by UF had an OHC of 1.32 g/g, whereas the OHC of isolates precipitated by acid, heat, or acid-heat treatments did not exceed 0.87 g/g.”
• TECHNO-FUNCTIONAL PROPERTIES OF PEA (Pisum sativum) PROTEIN ISOLATES- A REVIEW (2015, background): “Several authors investigated foam properties of pea protein isolates (6, 11, 55-57).”