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

Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies - ScienceDirect

Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes - ScienceDirect

PDF) Sensory Profile, Functional Properties and Molecular Weight Distribution of Fermented Pea Protein Isolate

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Effects of microwave, ultrasound, and high-pressure homogenization on the physicochemical properties of sugarcane fibre and its application in white bread - ScienceDirect

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Casein and pectin: Structures, interactions, and applications - ScienceDirect

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Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate - ScienceDirect

PDF) Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

PDF) Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour