Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques von Boye, J.I, Aksay, S, Roufik, S, Ribéreau, S, Mondor, M, Farnworth, E, Rajamohamed, S.H

Volltext

Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males von Veenstra, J.M, Duncan, A.M, Cryne, C.N, Deschambault, B.R, Boye, J.I, Benali, M, Marcotte, M, Tosh, S.M, Farmworth, E.R, Wright, A.J

Volltext

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil von Roy, F, Boye, JI, Simpson, B K

Volltext

Microbial, physical and sensory properties of yogurt supplemented with lentil flour von Zare, F., Boye, J.I., Orsat, V., Champagne, C., Simpson, B.K.

Volltext

Effect of processing on post-bottling haze formation in apple juice von Tajchakavit, S, Boye, J.I, Couture, R

Volltext

Composition and functional properties of soy protein isolates prepared using alternative defatting and extraction procedures von L'hocine, L, Boye, J.I, Arcand, Y

Volltext

Kinetics of haze formation and factors influencing the development of haze in clarified apple juice von Tajchakavit, S, Boye, J.I, Bélanger, D, Couture, R

Volltext

Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures von Zare, F., Champagne, C.P., Simpson, B.K., Orsat, V., Boye, J.I.

Volltext

Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography von Achouri, Allaoua, Boye, Joyce Irene, Zamani, Youness

Volltext

Soybean isoflavones: Efficacy of extraction conditions and effect of food type on extractability von Achouri, Allaoua, Boye, Joyce Irene, Belanger, Denis

Volltext

Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study von Boye, J.I, Alli, I

Volltext

Interactive effects of factors affecting gelation of whey proteins von Boye, J.I. (MacDonald Campus of McGill Univ., Quebec, Canada.), Alli, I, Ramaswamy, H, Raghavan, V.G.S

Volltext

Functional properties of glycated soy 11S glycinin von Achouri, A, Boye, J.I, Yaylayan, V.A, Yeboah, F.K

Volltext

Ionic Strength and pH-Induced Changes in the Immunoreactivity of Purified Soybean Glycinin and Its Relation to Protein Molecular Structure von L'Hocine, Lamia, Boye, Joyce I, Jouve, Stéphanie

Volltext

Production of Soy Protein Concentrates Using a Combination of Electroacidification and Ultrafiltration von Mondor, Martin, Ippersiel, Denis, Lamarche, François, Boye, Joyce I

Volltext

Effect of electro-acidification treatment and ionic environment on soy protein extract particle size distribution and ultrafiltration permeate flux von Mondor, M, Ippersiel, D, Lamarche, F, Boye, J.I

Volltext

Antioxidant Properties of Genistein in a Model Edible Oil System von Russin, T.A., Boye, J.I., Pham, H.M., Arcand, Y.

Volltext

Molecular and Microstructural Studies of Thermal Denaturation and Gelation of β-Lactoglobulins A and B von Boye, J. I, Ma, C.-Y, Ismail, A, Harwalkar, V. R, Kalab, M

Volltext

Use of Differential Scanning Calorimetry and Infrared Spectroscopy in the Study of Thermal and Structural Stability of α-Lactalbumin von Boye, Joyce I., Alli, Inteaz, Ismail, Ashraf A.

Volltext