Praiya Asavajaru
YOU?
Author Swipe
View article: Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications
Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications Open
Yellow peas (YPs) are a promising source of sustainable plant proteins however, characteristic off‐flavors limit consumer acceptance and hinder their use as value‐added food ingredients. This study evaluated the compositional and sensory c…
View article: Protein isolates derived from pea seeds pre-treated with radio frequency: Changes in global proteomes and impacts on nutritional and functional properties
Protein isolates derived from pea seeds pre-treated with radio frequency: Changes in global proteomes and impacts on nutritional and functional properties Open
View article: An integrative framework for eco-efficiency assessment in plant-protein extraction processes: Hotspot analysis, protein loss tracking, and uncertainty analysis
An integrative framework for eco-efficiency assessment in plant-protein extraction processes: Hotspot analysis, protein loss tracking, and uncertainty analysis Open
View article: Enhancing Pea Flour Characteristics Through Radio Frequency Heating: Effects on Composition, Flavour, Anti‐Nutrients and Functionality
Enhancing Pea Flour Characteristics Through Radio Frequency Heating: Effects on Composition, Flavour, Anti‐Nutrients and Functionality Open
Peas and other legume crops are sources of sustainable plant‐based proteins. Dry pea seeds can be processed into whole seed flour or dehulled milled flour and used as food ingredients. However, the widespread consumption of plant‐based ing…
View article: Proximate Composition, In Vitro Protein Digestibility, and Micronutrient Density of Commercial Pea, Faba Bean, and Lentil Protein Isolates and Concentrates
Proximate Composition, In Vitro Protein Digestibility, and Micronutrient Density of Commercial Pea, Faba Bean, and Lentil Protein Isolates and Concentrates Open
The nutrient composition and in vitro digestibility of twenty‐seven commercial pulse protein isolates (PI) and protein concentrates (PC) derived from pea, faba, and lentil, and two soy protein isolate controls were tested using consistent …
View article: Techno-eco-environmental assessment of dry fractionation of protein concentrates from yellow peas with different pre-treatment methods: An eco-efficiency approach
Techno-eco-environmental assessment of dry fractionation of protein concentrates from yellow peas with different pre-treatment methods: An eco-efficiency approach Open