Effect of heat treatment on protein quality of rapeseed protein isolate compared with non‐heated rapeseed isolate, soy and whey protein isolates, and rice and pea protein concentrates

Modification of plant proteins for improved functionality: A review

(2021) Felix U. Akharume et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Assessing functional properties of rapeseed protein concentrate versus isolate for food applications

(2021) Wanqing Jia et al.   Innovative Food Science & Emerging Technologies

Population protein intakes and food sustainability indices: The metrics matter

(2021) Paul J. Moughan   Global Food Security-Agriculture Policy Economics and Environment

Addition of hydrochloric acid to collection bags or collection containers did not change basal endogenous losses or ileal digestibility of amino acid in corn, soybean meal, or wheat middlings fed to growing pigs

(2021) Su A Lee et al.   Animal Bioscience

Raw and roasted pistachio nuts ( Pistacia vera L.) are ‘good’ sources of protein based on their digestible indispensable amino acid score as determined in pigs

(2020) Hannah M Bailey et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score

(2020) Laure Herreman et al.   Food Science & Nutrition

Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function

(2020) Steven R. Hertzler et al.   Nutrients

15N and ²H Intrinsic Labeling Demonstrate That Real Digestibility in Rats of Proteins and Amino Acids from Sunflower Protein Isolate Is Almost as High as That of Goat Whey

(2019) Romain Tessier et al.   JOURNAL OF NUTRITION

Digestible indispensable amino acid scores of nine cooked cereal grains

(2018) Fei Han et al.   BRITISH JOURNAL OF NUTRITION

Digestible indispensable amino acid score (DIAAS) and protein digestibility corrected amino acid score (PDCAAS) in oat protein concentrate measured in 20- to 30-kilogram pigs

(2017) Jerubella J Abelilla et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of irreversible protein thermal inactivation caused by breakage of disulphide bonds using methanethiosulphonate

(2017) Junichiro Futami et al.   Scientific Reports

Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation

(2016) Rikke P. Frydenberg et al.   FOOD CHEMISTRY

Digestible indispensable amino acid score and digestible amino acids in eight cereal grains

(2014) Sarah K. Cervantes-Pahm et al.   BRITISH JOURNAL OF NUTRITION

Protein Digestibility-Corrected Amino Acid Scores and Digestible Indispensable Amino Acid Scores Differentially Describe Protein Quality in Growing Male Rats

(2014) Shane M Rutherfurd et al.   JOURNAL OF NUTRITION

Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate

(2013) Rong He et al.   Food and Bioprocess Technology

Nutritional evaluation of rapeseed protein compared to soy protein for quality, plasma amino acids, and nitrogen balance – A randomized cross-over intervention study in humans

(2012) Manja Fleddermann et al.   CLINICAL NUTRITION

Physicochemical and functional properties of protein concentrates from pulses

(2012) R. Toews et al.   FOOD RESEARCH INTERNATIONAL

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

Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

(2010) Siong H. Tan et al.   JOURNAL OF FOOD SCIENCE