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Pea proteins: A review of chemistry, technology of production, and utilization

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Pages 103-134 | Published online: 03 Nov 2009

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Jiajing Zhou, Minhao Li, Qian Bai, Thaiza S. P. de Souza, Colin Barrow, Frank Dunshea & Hafiz A. R. Suleria. (2023) Effects of Different Processing Methods on Pulses Phytochemicals: An Overview. Food Reviews International 0:0, pages 1-58.
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Hafiz Arbab Sakandar, Yongfu Chen, Chuantao Peng, Xia Chen, Muhammad Imran & Heping Zhang. (2023) Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review. Food Reviews International 39:3, pages 1227-1249.
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Yashini M, Sunil C K, Sahana S, Hemanth S D, Chidanand D V & Ashish Rawson. (2021) Protein-based Fat Replacers – A Review of Recent Advances. Food Reviews International 37:2, pages 197-223.
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Marina Colomer Sellas, Dyego Leandro de Souza, Anna Vila-Martí & Miriam Torres-Moreno. (2021) Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages. CyTA - Journal of Food 19:1, pages 429-439.
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Pascal Moll, Lutz Grossmann, Ines Kutzli & Jochen Weiss. (2020) Influence of energy density and viscosity on foam stability – A study with pea protein (Pisum Sativum L.). Journal of Dispersion Science and Technology 41:12, pages 1789-1796.
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Z. X. Lu, J. F. He, Y. C. Zhang & D. J. Bing. (2020) Composition, physicochemical properties of pea protein and its application in functional foods. Critical Reviews in Food Science and Nutrition 60:15, pages 2593-2605.
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V. Laudadio, E. Bastoni, M. Introna & V. Tufarelli. (2013) Production of low-fiber sunflower (Helianthus annuus L.) meal by micronization and air classification processes. CyTA - Journal of Food 11:4, pages 398-403.
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Dolf Swaving Dijkstra, AnitaR. Linnemann & TinyA.J.S. van Boekel. (2003) Towards Sustainable Production of Protein-Rich Foods: Appraisal of Eight Crops for Western Europe. PART II: Analysis of the Technological Aspects of the Production Chain. Critical Reviews in Food Science and Nutrition 43:5, pages 481-506.
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Articles from other publishers (80)

Mehrsa Emkani, Sylvie Moundanga, Bonastre Oliete & Rémi Saurel. (2023) Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation. Frontiers in Nutrition 10.
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Fatma KORKMAZ, Havva POLAT, Ali Emre ANDAÇ & Neşe YILMAZ TUNCEL. (2023) BİTKİ ESASLI SÜT BENZERİ İÇECEKLERPLANT-BASED MILK ANALOGUES. Gıda 48:4, pages 784-805.
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Somayeh Taghian Dinani, María Fernanda Charles Carrillo, Remko Boom & Atze Jan van der Goot. (2023) Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend. European Food Research and Technology 249:6, pages 1637-1654.
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Solmaz Tabtabaei, Botagoz Kuspangaliyeva, Raymond L. Legge & Amin Reza Rajabzadeh. 2023. Green Protein Processing Technologies from Plants. Green Protein Processing Technologies from Plants 31 59 .
Florian Schmidt, Max Blankart, Janina Wanger, Markus Scharfe, Theresa Scheuerer & Jörg Hinrichs. (2022) Upscaling of alkaline pea protein extraction from dry milled and pre-treated peas from laboratory to pilot scale: Optimization of process parameters for higher protein yields. Journal of Food Measurement and Characterization 16:6, pages 4904-4913.
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Lucy Hansen, Fan Bu & Baraem P. Ismail. (2022) Structure-Function Guided Extraction and Scale-Up of Pea Protein Isolate Production. Foods 11:23, pages 3773.
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Weibo Zhang, Shucheng Zhang, Chong Chen, Ning Liu, Dong Yang, Pengjie Wang & Fazheng Ren. (2022) The internalization mechanisms and trafficking of the pea albumin in Caco-2 cells. International Journal of Biological Macromolecules 217, pages 111-119.
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Yanting Shen, Zhenjiao Du, Xiaorong Wu & Yonghui Li. (2022) Modulating molecular interactions in pea protein to improve its functional properties. Journal of Agriculture and Food Research 8, pages 100313.
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Abdessalem Beghdadi, Laetitia Picart-Palmade, Charles Cunault, Sylvie Marchesseau & Dominique Chevalier-Lucia. (2022) Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one. Food Research International 155, pages 111060.
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Xueshen Zhu, Jiaxin Zhang, Shaohua Liu, Ying Gu, Xiaobo Yu, Feng Gao & Renlei Wang. (2022) Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate. Foods 11:7, pages 1040.
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L.J.H. Sweers, R.G.A. Politiek, C.M.M. Lakemond, M.E. Bruins, R.M. Boom, V. Fogliano, M. Mishyna, J.K. Keppler & M.A.I. Schutyser. (2022) Dry fractionation for protein enrichment of animal by-products and insects: A review. Journal of Food Engineering 313, pages 110759.
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Yanting Shen, Shan Hong & Yonghui Li. 2022. Emerging Sources and Applications of Alternative Proteins. Emerging Sources and Applications of Alternative Proteins 71 127 .
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Mackenzie M. Hansen, Richard W. Hartel & Yrjö H. Roos. (2021) Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions. Food Production, Processing and Nutrition 3:1.
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Wenyi Ma, Caimeng Zhang, Xiangzhen Kong, Xingfei Li, Yeming Chen & Yufei Hua. (2021) Effect of pea milk preparation on the quality of non-dairy yoghurts. Food Bioscience 44, pages 101416.
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Beste Demirci, Funda Terzi, Osman Sabri Kesbic, Umit Acar, Sevdan Yilmaz & Fevziye Isil Kesbic. (2021) Does dietary incorporation level of pea protein isolate influence the digestive system morphology in rainbow trout ( Oncorhynchus mykiss )? . Anatomia, Histologia, Embryologia 50:6, pages 956-964.
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Seyedehhamideh Razavi, Sajjad Janfaza, Nishat Tasnim, Deanna L. Gibson & Mina Hoorfar. (2021) Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications. Food Hydrocolloids 120, pages 106882.
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Ulku Ertugrul, Serap Namli, Ozan Tas, Tolgahan Kocadagli, Vural Gokmen, S.Gulum Sumnu & Mecit Halil Oztop. (2021) Pea protein properties are altered following glycation by microwave heating. LWT 150, pages 111939.
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Ruth T. Boachie, Mieke M. B. Commandeur, Raliat O. Abioye, Edoardo Capuano, Teresa Oliviero, Vincenzo Fogliano & Chibuike C. Udenigwe. (2021) β-Glucan Interaction with Lentil ( Lens culinaris ) and Yellow Pea ( Pisum sativum ) Proteins Suppresses Their In Vitro Digestibility . Journal of Agricultural and Food Chemistry 69:36, pages 10630-10637.
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Johanne Manus, Mathieu Millette, Chaima Dridi, Stéphane Salmieri, Blanca R. Aguilar Uscanga & Monique Lacroix. (2021) Protein quality of a probiotic beverage enriched with pea and rice protein. Journal of Food Science 86:8, pages 3698-3706.
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Eliana Isabel Fernández Sosa, María Guadalupe Chaves, Johan Sebastian Henao Ossa, Alejandra Viviana Quiroga & María Victoria Avanza. (2021) Protein isolates from Cajanus cajan L. as surfactant for o:w emulsions: pH and ionic strength influence on protein structure and emulsion stability. Food Bioscience 42, pages 101159.
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Tapasya Kumari & Sankar Chandra Deka. (2021) Potential health benefits of garden pea seeds and pods: A review. Legume Science 3:2.
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Audrey Cosson, David Blumenthal, Nicolas Descamps, Isabelle Souchon & Anne Saint-Eve. (2021) Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Research International 141, pages 110151.
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Pascal Moll, Hanna Salminen, Christophe Schmitt & Jochen Weiss. (2021) Impact of microfluidization on colloidal properties of insoluble pea protein fractions. European Food Research and Technology 247:3, pages 545-554.
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Sonia Chadha. 2021. Advances in Nano-Fertilizers and Nano-Pesticides in Agriculture. Advances in Nano-Fertilizers and Nano-Pesticides in Agriculture 29 55 .
A. K. Parihar, G. P. Dixit, U. Singh, Anil K. Singh, Nitin Kumar & Sanjeev Gupta. 2021. Breeding for Enhanced Nutrition and Bio-Active Compounds in Food Legumes. Breeding for Enhanced Nutrition and Bio-Active Compounds in Food Legumes 47 82 .
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Caimeng Zhang, Yufei Hua, Xingfei Li, Xiangzhen Kong & Yeming Chen. (2020) Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference. Food Chemistry 333, pages 127469.
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A. Javier Borderías, Clara A. Tovar, Fátima Domínguez-Timón, M. Teresa Díaz, Mercedes M. Pedrosa & Helena M. Moreno. (2020) Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates. Food Hydrocolloids 107, pages 105976.
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Hannah Mehle, Laurianne Paravisini & Devin G. Peterson. (2020) Impact of temperature and water activity on the aroma composition and flavor stability of pea ( Pisum sativum ) protein isolates during storage . Food & Function 11:9, pages 8309-8319.
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Bei Tian, Zhaojun Wang, Liliana de Campo, Elliot P. Gilbert, Robert M. Dalgliesh, Evgenii Velichko, Atze Jan van der Goot & Wim G. Bouwman. (2020) Small angle neutron scattering quantifies the hierarchical structure in fibrous calcium caseinate. Food Hydrocolloids 106, pages 105912.
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Mariana Trikusuma, Laurianne Paravisini & Devin G. Peterson. (2020) Identification of aroma compounds in pea protein UHT beverages. Food Chemistry 312, pages 126082.
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Sajad Ahmad Sofi, Khalid Muzaffar, Shafia Ashraf, Isha Gupta & Shabir Ahmad Mir. 2020. Pulses. Pulses 55 76 .
D.E. Velayudhan, G.A. Mejicanos & C.M. Nyachoti. (2019) Evaluation of pea protein isolates as a protein source for broilers. Poultry Science 98:2, pages 803-810.
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Juliana V.C. Silva, Rémy Cochereau, Christophe Schmitt, Christophe Chassenieux & Taco Nicolai. (2019) Heat-induced gelation of mixtures of micellar caseins and plant proteins in aqueous solution. Food Research International 116, pages 1135-1143.
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Laura Soto-Sierra, Petya Stoykova & Zivko L. Nikolov. (2018) Extraction and fractionation of microalgae-based protein products. Algal Research 36, pages 175-192.
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Aqsa Shoaib, Amna Sahar, Aysha Sameen, Asima Saleem & Ayesha T. Tahir. (2018) Use of pea and rice protein isolates as source of meat extenders in the development of chicken nuggets. Journal of Food Processing and Preservation 42:9, pages e13763.
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Sephora Baugreet, Joseph P. Kerry, Paul Allen, Eimear Gallagher & Ruth M. Hamill. (2018) Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming. Journal of Food Quality 2018, pages 1-11.
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Ning WangAnfu HouJoseffus SantosLisa Maximiuk. (2017) Effects of Cultivar, Growing Location, and Year on Physicochemical and Cooking Characteristics of Dry Beans ( Phaseolus vulgaris ) . Cereal Chemistry Journal 94:1, pages 128-134.
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Sephora Baugreet, Joseph P. Kerry, C. Botineştean, Paul Allen & Ruth M. Hamill. (2016) Development of novel fortified beef patties with added functional protein ingredients for the elderly. Meat Science 122, pages 40-47.
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Anuj S. Purohit, Carla Reed & Anand Mohan. (2016) Development and evaluation of quail breakfast sausage. LWT - Food Science and Technology 69, pages 447-453.
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Andrea K. Stone, Anna Karalash, Robert T. Tyler, Thomas D. Warkentin & Michael T. Nickerson. (2015) Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International 76, pages 31-38.
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Andrea K. Stone, Nicole A. Avarmenko, Tom D. Warkentin & Michael T. Nickerson. (2015) Functional properties of protein isolates from different pea cultivars. Food Science and Biotechnology 24:3, pages 827-833.
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V. Laudadio, E. Ceci, N.M.B. Lastella & V. Tufarelli. (2014) Effect of feeding low-fiber fraction of air-classified sunflower (Helianthus annus L.) meal on laying hen productive performance and egg yolk cholesterol. Poultry Science 93:11, pages 2864-2869.
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V. Laudadio, E. Ceci, N.M.B. Lastella, M. Introna & V. Tufarelli. (2014) Low-fiber alfalfa (Medicago sativa L.) meal in the laying hen diet: Effects on productive traits and egg quality. Poultry Science 93:7, pages 1868-1874.
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Raffael Osen, Simone Toelstede, Florian Wild, Peter Eisner & Ute Schweiggert-Weisz. (2014) High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties. Journal of Food Engineering 127, pages 67-74.
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Weida Shi & Marie-Josée Dumont. (2013) Review: bio-based films from zein, keratin, pea, and rapeseed protein feedstocks. Journal of Materials Science 49:5, pages 1915-1930.
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