Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties - ScienceDirect

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

Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins - ScienceDirect

Physicochemical properties, rheological behavior and morphology of pectin- pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion - ScienceDirect

Applied Sciences, Free Full-Text

Structural and physicochemical properties of pea starch affected by germination treatment - ScienceDirect

Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties - ScienceDirect

Molecules, Free Full-Text

PDF) Gelation properties of salt-extracted pea protein induced by heat treatment

PDF) Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications

Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins - ScienceDirect

Foods, Free Full-Text

PDF) Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins