Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties - ScienceDirect
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Modifying quinoa protein for enhanced functional properties and digestibility: A review - ScienceDirect
Foods, Free Full-Text
PDF) Bioactive fungal polysaccharides as potential functional ingredients in food and neutraceuticals
Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties - ScienceDirect
Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties - ScienceDirect
Structural and physicochemical properties of pea starch affected by germination treatment - ScienceDirect
Applied Sciences, Free Full-Text
Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives - ScienceDirect
Applied Sciences, Free Full-Text
Foods, Free Full-Text
Modulating molecular interactions in pea protein to improve its functional properties - ScienceDirect
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products - ScienceDirect
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