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

The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate

(2012) Nicole A. Avramenko et al.   FOOD RESEARCH INTERNATIONAL

In vitrodigestibility of flaxseed (Linum usitatissimumL.) protein: effect of seed mucilage, oil and thermal processing

(2012) Harsha K. Marambe et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Proteins ofBrassicaceaeOilseeds and their Potential as a Plant Protein Source

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

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

Genetic and molecular approaches to improve nutritional value of Brassica napus L. seed

(2008) Nathalie Nesi et al.   COMPTES RENDUS BIOLOGIES

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

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

Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl

(2007) Tao Zhang et al.   FOOD HYDROCOLLOIDS