Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake

The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake

(2019) Karolina Östbring et al.   Foods

Influence of process conditions during aqueous protein extraction upon yield from pre-pressed and cold-pressed rapeseed press cake

(2018) Andreas Fetzer et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

(2015) C. Chang et al.   FOOD RESEARCH INTERNATIONAL

An integrated method of isolating napin and cruciferin from defatted canola meal

(2015) Ali Akbari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels

(2015) Marilyn Rayner   Current Opinion in Food Science

Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

(2014) Claire C. Berton-Carabin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Emulsifying properties of proteins extracted from Australian canola meal

(2014) Siong H. Tan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stabilization of Fish Oil-in-Water Emulsions with Oleosin Extracted from Canola Meal

(2013) Chakra Wijesundera et al.   JOURNAL OF FOOD SCIENCE

The Role of Intact Oleosin for Stabilization and Function of Oleosomes

(2013) Sania Maurer et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies–egg yolk blends

(2012) Constantinos V. Nikiforidis et al.   FOOD CHEMISTRY

Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods

(2012) Antonios Papastergiadis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stabilising emulsion-based colloidal structures with mixed food ingredients

(2012) Eric Dickinson   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein

(2012) Julius W. J. de Folter et al.   Soft Matter

Purified oleosins at air–water interfaces

(2012) Constantinos V. Nikiforidis et al.   Soft Matter

Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans

(2011) Bingcan Chen et al.   FOOD CHEMISTRY

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Isolation and valorisation of vegetable proteins from oilseed plants: Methods, limitations and potential

(2011) Ivo M. Rodrigues et al.   JOURNAL OF FOOD ENGINEERING

Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium

(2010) Magali Deleu et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Oxidative stability of Echium plantagineum seed oil bodies

(2010) David A. Gray et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review

(2010) Mohammed Aider et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Structural, Emulsifying, and Biological Properties of 2 Major Canola Proteins, Cruciferin and Napin

(2008) J. Wu et al.   JOURNAL OF FOOD SCIENCE

Antioxidant activity and water-holding capacity of canola protein hydrolysates

(2007) Nichole Cumby et al.   FOOD CHEMISTRY