Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate

Extraction and characterization of protein fractions from Australian canola meals

(2011) Siong H. Tan et al.   FOOD RESEARCH INTERNATIONAL

Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction

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

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

Solubility Differences of Major Storage Proteins of Brassicaceae Oilseeds

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

Some characteristics and functional properties of rapeseed protein prepared by ultrasonication, ultrafiltration and isoelectric precipitation

(2011) Xu-Yan Dong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions

(2010) Bo Wang et al.   JOURNAL OF FOOD ENGINEERING

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

Functional properties of raw and processed canola meal

(2009) R.Y. Khattab et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

An In-vitro Investigation of Selected Biological Activities of Hydrolysed Flaxseed (Linum usitatissimum L.) Proteins

(2008) P. W. M. L. H. K. Marambe et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Chemical composition, functional properties, and bioactivities of rapeseed protein isolates

(2007) Yumiko Yoshie-Stark et al.   FOOD CHEMISTRY