Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions

Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure-functionality analysis

Oleogelation using pulse protein stabilized foams and their potential as a baking ingredient.

Plant protein ingredients

Effects of flaxseed oil concentration on the performance of a soy protein isolate-based emulsion-type film

Physicochemical properties of flax seed fortified extruded bean snack.

Comparison of Partial Least Squares Regression (PLSR) and Principal Components Regression (PCR) Methods for Protein and Hardness Predictions using the Near-Infrared (NIR) Hyperspectral Images of Bulk Samples of Canadian Wheat

Comparing two statistical discriminant models with a back-propagation neural network model for pairwise classification of location and crop year specific wheat classes at three selected moisture contents using NIR hyperspectral images

Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans

Effects of Extruder Screw Speeds on Physical Properties and In Vitro Starch Hydrolysis of Precooked Pinto, Navy, Red, and Black Bean Extrudates