Functional analysis of mildly refined fractions from yellow pea

By Pascalle J. M. Pelgrom, R. Boom, M. Schutyser. 2015

142 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/e7532eb524c6943ff839e7dfb09f84864a02bb42

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. M. Castellari
2. Fatma Boukid
3. C. Rosell

In Nutrition and Dietetics

1. M. Castellari
2. Fatma Boukid
3. C. Rosell

Citations in the corpus

• Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. (2021, methodology): “A pea protein concentrate (fine fraction) is obtained 192 with 50–55 g protein/100 g dry matter and a pea starch concentrate (coarse fraction) is obtained with 193 ∼67 g starch/100 g dry matter (Pelgrom et al., 2015a).”