The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets
- 1 April 2018
- journal article
- research article
- Published by Elsevier in Food Research International
- Vol. 106, 607-618
Abstract
No abstract availableKeywords
Funding Information
- Horizon 2020 - Research and Innovation Framework Programme (635727)
This publication has 46 references indexed in Scilit:
- The impact of the protein network on the pasting and cooking properties of dry pasta productsFood Chemistry, 2010
- Health benefits of dietary fiberNutrition Reviews, 2009
- Grain legume proteins and nutraceutical propertiesFitoterapia, 2006
- Transport and Tensile Properties of Compression-Molded Wheat Gluten FilmsBiomacromolecules, 2004
- Inulin-enriched pasta: effects on textural properties and starch degradationFood Chemistry, 2004
- Film‐forming Mechanism and Heat Denaturation Effects on the Physical and Chemical Properties of Pea‐Protein‐Isolate Edible FilmsJournal of Food Science, 2002
- Pasta‐Like Product from Pea Flour by Twin‐Screw ExtrusionJournal of Food Science, 1999
- Effects of Mixing Conditions on Pasta Dough Development and Biochemical ChangesCereal Chemistry, 1999
- Involvement of the Protein Network in thein vitroDegradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic StudyJournal of Cereal Science, 1998
- Quantitative and qualitative variability of pea (Pisum sativum L.) protein compositionJournal of the Science of Food and Agriculture, 1988