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(2019) Leonard M. C. Sagis et al.   Scientific Reports

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(2019) Andreas Fetzer et al.   INDUSTRIAL CROPS AND PRODUCTS

The effect of partial substitution of rapeseed meal and faba beans by Spirulina platensis microalgae on milk production, nitrogen utilization, and amino acid metabolism of lactating dairy cows

(2019) M. Lamminen et al.   JOURNAL OF DAIRY SCIENCE

The influence of protein/phospholipid ratio on the physicochemical and interfacial properties of biomimetic milk fat globules

(2019) Min Chen et al.   FOOD HYDROCOLLOIDS

Effect of cinnamaldehyde on interfacial rheological properties of proteins adsorbed at O/W interfaces

(2019) Manuel Felix et al.   FOOD HYDROCOLLOIDS

Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds

(2019) Eleni Ntone et al.   FOOD HYDROCOLLOIDS

Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents

(2019) Jack Yang et al.   FOOD HYDROCOLLOIDS

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(2018) Dimitris Karefyllakis et al.   FOOD HYDROCOLLOIDS

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Functional analysis of mildly refined fractions from yellow pea

(2015) Pascalle J.M. Pelgrom et al.   FOOD HYDROCOLLOIDS

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(2014) Lamlam Cheung et al.   Food Biophysics

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Physicochemical and Functional Properties of Rapeseed Protein Isolate: Influence of Antinutrient Removal with Acidified Organic Solvents from Rapeseed Meal

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

The Effect of pH and NaCl Levels on the Physicochemical and Emulsifying Properties of a Cruciferin Protein Isolate

(2013) Lamlam Cheung et al.   Food Biophysics

Design of interfacial films to control lipid oxidation in oil-in-water emulsions

(2013) C. Berton-Carabin et al.   FOOD HYDROCOLLOIDS

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(2012) Gustav Waschatko et al.   FARADAY DISCUSSIONS

Soybean Oleosomes Behavior at the Air–Water Interface

(2012) Gustav Waschatko et al.   JOURNAL OF PHYSICAL CHEMISTRY B

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

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(2011) Janitha P. D. Wanasundara   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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Interfacial rheology of protein–surfactant mixtures

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

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