Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses von Shi, Lan, Arntfield, Susan D., Nickerson, Michael

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Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels von Sun, Xiang Dong, Arntfield, Susan D.

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Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate von Sun, Xiang Dong, Arntfield, Susan D.

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Dynamic oscillatory rheological measurement and thermal properties of pea protein extracted by salt method: Effect of pH and NaCl von Sun, Xiang Dong, Arntfield, Susan D.

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Antioxidant properties of commercial, regular- and whole-wheat spaghetti von Hirawan, Rhanissa, Ser, Wan Yuin, Arntfield, Susan D., Beta, Trust

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Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats von Pitura, Karen, Arntfield, Susan D.

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Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach von Wang, Kun, Arntfield, Susan D.

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Gelation properties of salt-extracted pea protein induced by heat treatment von Sun, Xiang Dong, Arntfield, Susan D

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Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding von Wang, Kun, Arntfield, Susan D.

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Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins von Wang, Kun, Arntfield, Susan D.

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Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes von Zucco, Francine, Borsuk, Yulia, Arntfield, Susan D.

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Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins von Wang, Kun, Arntfield, Susan D.

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Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada von Shi, Lan, Mu, Kaiwen, Arntfield, Susan D., Nickerson, Michael T.

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Differentiating between tackiness and stickiness and their induction in foods von Noren, Nancy Ellen, Scanlon, Martin G., Arntfield, Susan D.

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Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean ( Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cookin... von Anton, Alex A., Gary Fulcher, R., Arntfield, Susan D.

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Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking von Sun, Xiang Dong, Arntfield, Susan D.

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Plant extracts effectiveness to extend bison meat shelf life von Sood, Vipasha, Tian, Wenchao, Narvaez‐Bravo, Claudia, Arntfield, Susan D., González, Argenis Rodas

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Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking von Sun, Xiang Dong, Arntfield, Susan D.

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Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking von Sun, Xiang Dong, Arntfield, Susan D.

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Development of a nutritious acceptable snack bar using micronized flaked lentils von Ryland, Donna, Vaisey-Genser, Marion, Arntfield, Susan D, Malcolmson, Linda J

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