canola protein isolate
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scholarly journals Mechanical and Thermal Behavior of Canola Protein Isolate Films As Improved by Cellulose Nanocrystals

ACS Omega ◽  
2019 ◽  
Vol 4 (21) ◽  
pp. 19172-19176
Author(s):  
Alex Osorio-Ruiz ◽  
Roberto J. Avena-Bustillos ◽  
Bor-Sen Chiou ◽  
Francisco Rodríguez-González ◽  
Alma-Leticia Martinez-Ayala
Keyword(s):  
Thermal Behavior ◽  
Cellulose Nanocrystals ◽  
Protein Isolate ◽  
Canola Protein ◽  
Canola Protein Isolate

Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system

2018 ◽  
Vol 79 ◽  
pp. 228-234 ◽  
Author(s):  
Safoura Pirestani ◽  
Ali Nasirpour ◽  
Javad Keramat ◽  
Stephane Desobry ◽  
Jordane Jasniewski
Keyword(s):  
Structural Properties ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Model System ◽  
Canola Protein ◽  
Canola Protein Isolate

Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates

2018 ◽  
Vol 53 (10) ◽  
pp. 2316-2324 ◽  
Author(s):  
Adeola M. Alashi ◽  
Christopher L. Blanchard ◽  
Rodney J. Mailer ◽  
Samson O. Agboola ◽  
John A. Mawson ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Storage Temperature ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Canola Protein ◽  
And Storage ◽  
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

Preparation and characterization of cross-linked canola protein isolate films

2017 ◽  
Vol 89 ◽  
pp. 419-430 ◽  
Author(s):  
Shuzhao Li ◽  
Elizabeth Donner ◽  
Michael Thompson ◽  
Yachuan Zhang ◽  
Curtis Rempel ◽  
...  
Keyword(s):  
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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