Conversion of pulse protein-based oleogels into oleofoams for improved bakery application

2020 ◽  
Author(s):  
Athira Mohanan ◽  
Michael T Nickerson ◽  
Supratim Ghosh
Keyword(s):  
Pulse Protein

Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates

2021 ◽  
pp. 1-19
Author(s):  
Viral Shukla ◽  
Alberto Carlos-Martínez ◽  
Yao Olive Li ◽  
Gabriel Davidov-Pardo
Keyword(s):  
Gluten Free ◽  
Protein Isolates ◽  
Pulse Protein

scholarly journals Utilizing side streams of pulse protein processing: A review

2021 ◽  
Author(s):  
Wajira S. Ratnayake ◽  
Sabaratnam Naguleswaran
Keyword(s):  
Protein Processing ◽  
Pulse Protein

scholarly journals Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient

RSC Advances ◽  
2020 ◽  
Vol 10 (25) ◽  
pp. 14892-14905 ◽  
Author(s):  
Athira Mohanan ◽  
Yan Ran Tang ◽  
Michael T. Nickerson ◽  
Supratim Ghosh
Keyword(s):  
Faba Bean ◽  
Canola Oil ◽  
Xanthan Gum ◽  
Protein Concentrates ◽  
Freeze Dried ◽  
Pulse Protein ◽  
Bean Protein

Canola oil was structured into oleogels using freeze-dried foam made with pea or faba bean protein concentrates or isolates and xanthan gum at pH 5, 7 and 9. The oleogels were used to bake cakes and compared with conventional shortening-based cakes.

An Adsorption-Based Model for Pulse Duration in Resistive-Pulse Protein Sensing

2010 ◽  
Vol 132 (19) ◽  
pp. 6755-6763 ◽  
Author(s):  
Lindsay T. Sexton ◽  
Hitomi Mukaibo ◽  
Parag Katira ◽  
Henry Hess ◽  
Stefanie A. Sherrill ◽  
...  
Keyword(s):  
Pulse Duration ◽  
Protein Sensing ◽  
Resistive Pulse ◽  
Pulse Protein
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