Rheological characteristics of commercial canola protein isolate–κ-carrageenan systems

2004 ◽  
Vol 18 (3) ◽  
pp. 419-427 ◽  
Author(s):  
F.O. Uruakpa ◽  
S.D. Arntfield
Keyword(s):  
Protein Isolate ◽  
Rheological Characteristics ◽  
Canola Protein ◽  
Canola Protein Isolate

Preparation of branched canola protein isolate and effects of molecular architecture on solution flow properties

LWT ◽  
2017 ◽  
Vol 79 ◽  
pp. 287-293 ◽  
Author(s):  
Shuzhao Li ◽  
Elizabeth Donner ◽  
Michael Thompson ◽  
Yachuan Zhang ◽  
Curtis Rempel ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Molecular Architecture ◽  
Flow Properties ◽  
Solution Flow ◽  
Canola Protein ◽  
Canola Protein Isolate

Total fish meal replacement with canola protein isolate in diets fed to rainbow trout (Oncorhynchus mykissW.)

2013 ◽  
Vol 19 (4) ◽  
pp. 535-542 ◽  
Author(s):  
H. Slawski ◽  
F. Nagel ◽  
K. Wysujack ◽  
D.T. Balke ◽  
P. Franz ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Fish Meal ◽  
Protein Isolate ◽  
Meal Replacement ◽  
Total Fish ◽  
Canola Protein ◽  
Fish Meal Replacement ◽  
Canola Protein Isolate

Optimisation of the complex coacervation between canola protein isolate and chitosan

2016 ◽  
Vol 191 ◽  
pp. 58-66 ◽  
Author(s):  
Peg Gee Chang ◽  
Rahul Gupta ◽  
Yakindra Prasad Timilsena ◽  
Benu Adhikari
Keyword(s):  
Protein Isolate ◽  
Complex Coacervation ◽  
Canola Protein ◽  
Canola Protein Isolate

Associative phase separation involving canola protein isolate with both sulphated and carboxylated polysaccharides

2011 ◽  
Vol 126 (3) ◽  
pp. 1094-1101 ◽  
Author(s):  
Darlene R. Klassen ◽  
Catherine M. Elmer ◽  
Michael T. Nickerson
Keyword(s):  
Phase Separation ◽  
Protein Isolate ◽  
Canola Protein ◽  
Canola Protein Isolate

Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate

2017 ◽  
Vol 157 ◽  
pp. 1620-1627 ◽  
Author(s):  
Safoura Pirestani ◽  
Ali Nasirpour ◽  
Javad Keramat ◽  
Stéphane Desobry ◽  
Jordane Jasniewski
Keyword(s):  
Maillard Reaction ◽  
Gum Arabic ◽  
Liquid System ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Canola Protein ◽  
Canola Protein Isolate
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