id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-13491		cet-13491		6	.pdf	application/pdf	4171	152	50	Material & Methods Commercial protein isolates such as: soy protein isolate (SPI; VEGACON 90 KK; EUROSOY) FH Diedrichs & Ludwig Post GmbH, pea protein isolate (PPI; Pisane M9, Cosucra) and lupin protein isolate (LPI, Lupin protein isolate spray dried Pro Lupin) Concistency index and flow behaviour of sauces with PPI (pea protein isolate) and LPI (lupin protein isolate); a = 65 °C, b =100 °C 5 Gorissen S. H. M., Crombag J. J. R., Joan M. G. S., Waterval W. A. H., Bierau J., Verdijk L. B.,van Loon, L. J. C., 2018, Protein content and amino acid composition of commercially available plant-based protein isolates, Amino acids, 12, 1685–1695 Gu X., Campbell L. J.,Euston S. R., 2009, Effects of different oils on the properties of soy protein isolate emulsions and gels, Food Research International, 8, 925–932 Heng L., van Koningsveld G.A., Gruppen H., van Boekel M.A.J.S., Vincken J.-P., Roozen J.P.,Voragen A.G.J., 2004, Protein–flavour interactions in relation to development of novel protein foods, Trends in Food Science & Technology, 3-4, 217–224 Hopia A., Sillanpää M.,Tuomisto M., 2013, Hollandaise sauce and the chemistry behind old and new preparation techniques, LUMAT, 2, 189–195 Hosseini-Parvar S. H., Matia-Merino L., Goh K.K.T., Razavi S.M.A.,Mortazavi S. A., 2010, Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature, Journal of Food Engineering, 3, 236–243 Ibanoglu E.,Erçelebi E. A., 2007, Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums, Food chemistry, 2, 626–633 Kinsella J. E., 1979, Functional properties of soy proteins, Journal of japan oil chemists' society, 56, 242–257 Kiosseoglou V., 2003, Egg yolk protein gels and emulsions, Current Opinion in Colloid & Interface Science, 4- 5, 365–370 Koocheki A., Ghandi, A. Razavi, S. M. A., Mortazavi S. A.,Vasiljevic T., 2009, The rheological properties of ketchup as a function of different hydrocolloids and temperature, International Journal of Food Science & Technology, 3, 596–602 Lam A. C. Y., Can Karaca A., Tyler R. T.,Nickerson M. T., 2018, Pea protein isolates: Structure, extraction, and functionality, Food Reviews International, 2, 126–147 Lo B., Kasapis S.,Farahnaky A., 2021, Lupin protein: Isolation and techno-functional properties, a review, Food Hydrocolloids, 3, 106318 Muranyi I. S., Otto C., Pickardt C., Osen R., Koehler P.,Schweiggert-Weisz U., 2016, Influence of the Isolation Method on the Technofunctional Properties of Protein Isolates from Lupinus angustifolius L, Journal of food science, 11, C2656-C2663 Okonkwo V. C., Mba O. I., Kwofie E. M.,Ngadi M. O., 2021, Rheological Properties of Meat Sauces as Influenced by Temperature, Food and Bioprocess Technology, 11, 2146–2160 Pearce K. N.,Kinsella J. E., 1978, Emulsifying properties of proteins: evaluation of a turbidimetric technique, Journal of agricultural and food chemistry, 26, 716–722 Rodríguez-Ambriz S. L., Martínez-Ayala A. L., Millán F.,Dávila-Ortíz G., 2005, Composition and functional properties of Lupinus campestris protein isolates, Plant Foods for Human Nutrition, 3, 99–107 Sagdic O., Toker O. S., P. B., A. M.,Y. M. T., 2015, Bioactive and rheological properties of rose hip marmalade, Journal of food science and technology, 10, 6465–6474 Sanjeewa T. W. G., Wanasundara J. P.D., Pietrasik Z.,Shand P. J., 2010, Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system, Food Research International, 2, 617–626 Sha L.,Xiong Y. L., 2020, Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges, Trends in Food Science & Technology, suppl_3, 51–61 Shrestha S., Leonie van 't Hag, Haritos V. S.,Dhital S., 2021, Lupin proteins:	cache/cet-13491.pdf	txt/cet-13491.txt