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March 1, 2005Journal of Food Science

Gelation Behavior of Protein Isolates Extracted from 5 Cultivars of Pisum sativum L.

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Authors

FOFrancesca E. O’KaneJVJ.M. VereijkenHGHarry Gruppen

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O’Kane et al. (2005) studied this question.

synapsesocial.com/papers/6a7e16ca66924cbe39df3b20https://doi.org/10.1111/j.1365-2621.2005.tb07073.x
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The purification and characterization of a third storage protein (convicilin) from the seeds of pea (<i>Pisum sativum</i> L.)1980 · 166 citations
  2. 2Characterization of Pea Vicilin. 1. Denoting Convicilin as the α-Subunit of the Pisum Vicilin Family2004 · 137 citations
  3. 3Heat-Induced Gelation of Pea Legumin:  Comparison with Soybean Glycinin2004 · 211 citations
  4. 4Emulsifying Properties of Pea Globulins as Related to Their Adsorption Behaviors1987 · 129 citations
  5. 5Cultivar differences in gelling characteristics of soybean glycinin1984 · 76 citations