Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels

Less refined ingredients have lower environmental impact – A life cycle assessment of protein-rich ingredients from oil- and starch-bearing crops

(2021) Anouk Lie-Piang et al.   JOURNAL OF CLEANER PRODUCTION

A new fractal structural-mechanical theory of particle-filled colloidal networks with heterogeneous stress translation

(2021) Andrew J. Gravelle et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel

(2021) Andrew J. Gravelle et al.   FOOD HYDROCOLLOIDS

Small and large oscillatory shear properties of concentrated proteins

(2020) F.K.G. Schreuders et al.   FOOD HYDROCOLLOIDS

Less is more: Limited fractionation yields stronger gels for pea proteins

(2020) Remco Kornet et al.   FOOD HYDROCOLLOIDS

Foams and air-water interfaces stabilised by mildly purified rapeseed proteins after defatting

(2020) Jack Yang et al.   FOOD HYDROCOLLOIDS

Adsorption of rapeseed proteins at oil/water interfaces. Janus-like napins dominate the interface

(2020) Eleni Ntone et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Dry fractionation methods for plant protein, starch and fiber enrichment: A review

(2019) Andrew Assatory et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

An overview on preparation of emulsion-filled gels and emulsion particulate gels

(2019) Toktam Farjami et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Considerations for readdressing theoretical descriptions of particle-reinforced composite food gels

(2019) Andrew J. Gravelle et al.   FOOD RESEARCH INTERNATIONAL

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

(2019) Eleni Ntone et al.   FOOD HYDROCOLLOIDS

Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary

(2019) Simha Sridharan et al.   FOOD HYDROCOLLOIDS

Functional properties of mildly fractionated soy protein as influenced by the processing pH

(2019) Yu Peng et al.   JOURNAL OF FOOD ENGINEERING

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

Understanding differences in protein fractionation from conventional crops, and herbaceous and aquatic biomass - Consequences for industrial use

(2018) Angelica Tamayo Tenorio et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The emulsifying performance of mildly derived mixtures from sunflower seeds

(2018) Dimitris Karefyllakis et al.   FOOD HYDROCOLLOIDS

Study of total dry matter and protein extraction from canola meal as affected by the pH, salt addition and use of zeta-potential/turbidimetry analysis to optimize the extraction conditions

(2016) Alina Gerzhova et al.   FOOD CHEMISTRY

Influence of matrix inhomogeneity on the rheological properties of emulsion-filled gels

(2016) Laura Oliver et al.   FOOD HYDROCOLLOIDS

Concepts for further sustainable production of foods

(2016) Atze Jan van der Goot et al.   JOURNAL OF FOOD ENGINEERING

Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal

(2016) Rainer Mosenthin et al.   Journal of Animal Science and Biotechnology

Towards plant protein refinery: Review on protein extraction using alkali and potential enzymatic assistance

(2015) Yessie W. Sari et al.   Biotechnology Journal

Drying and denaturation characteristics of whey protein isolate in the presence of lactose and trehalose

(2015) M. Amdadul Haque et al.   FOOD CHEMISTRY

Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds

(2015) J.A.M. Berghout et al.   JOURNAL OF FOOD ENGINEERING

Towards plant protein refinery: Review on protein extraction using alkali and potential enzymatic assistance

(2015) Yessie W. Sari et al.   Biotechnology Journal

Solubility, Heat-Induced Gelation and Pepsin Susceptibility of Cruciferin Protein as Affected by Subunit Composition

(2014) Thushan S. Withana-Gamage et al.   Food Biophysics

Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels

(2014) Chen Yang et al.   FOOD HYDROCOLLOIDS

Gelling properties of protein fractions and protein isolate extracted from Australian canola meal

(2014) Siong H. Tan et al.   FOOD RESEARCH INTERNATIONAL

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

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Shear rheology of hard-sphere, dispersed, and aggregated suspensions, and filler-matrix composites

(2012) Diego B. Genovese   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Solubility Differences of Major Storage Proteins of Brassicaceae Oilseeds

(2011) Janitha P. D. Wanasundara et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

The potential of dry fractionation processes for sustainable plant protein production

(2010) M.A.I. Schutyser et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size

(2009) Guido Sala et al.   FOOD HYDROCOLLOIDS

Large amplitude oscillatory shear of pseudoplastic and elastoviscoplastic materials

(2009) Randy H. Ewoldt et al.   RHEOLOGICA ACTA

Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed

(2008) Guido Sala et al.   FOOD HYDROCOLLOIDS

Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

(2008) E.M. Papalamprou et al.   FOOD HYDROCOLLOIDS

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

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