Effects of acetylation and succinylation on the physicochemical properties of the canola 12S globulin. Part I von Gruener, L., Ismond, M.A.H.

Volltext

Colostrum and its benefits: a review von Uruakpa, F.O, Ismond, M.A.H, Akobundu, E.N.T

Volltext

Application of new methodology to canola protein isolation von Ismond, M.A.H., Welsh, W.D.

Volltext

Manitoba whitefish (Coregonus clupeaformis) potentials for fabrication of texturized seafood analogs von Ismond, M.A.H, Tonogai, J.R

Volltext

Effects of acetylation and succinylation on the functional properties of the canola 12S globulin von Gruener, L., Ismond, M.A.H.

Volltext

Role of the Thermal Denaturation-Aggregation Relationship in Determining the Rheological Properties of Heat Induced Networks for Ovalbumin and Vicilin von ARNTFIELD, S.D., MURRAY, E.D., ISMOND, M.A.H., BERNATSKY, A.M.

Volltext

DEPENDENCE OF THERMAL PROPERTIES AS WELL AS NETWORK MICROSTRUCTURE AND RHEOLOGY ON PROTEIN CONCENTRATION FOR OVALBUMIN AND VICILIN von ARNTFIELD, S. D., MURRAY, E. D., ISMOND, M.A.H.

Volltext

Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere-packaged fresh pork stored at -1.5°C von NADON, C. A, ISMOND, M. A. H, HOLLEY, R

Volltext

Role of noncovalent forces in micellization using legumin from Vicia faba as a study system von Ismond, M.A.H. (Univ. of Manitoba, Winnipeg, Manitoba, Canada), Georgiou, C, Arntfield, S.D, Murray, E.D

Volltext

The role of noncovalent forces in micelle formation by vicilin from Vicia faba. III. The effect of urea, guanidine hydrochloride and sucrose on protein interactions von Ismond, M.A.H., Murray, E.D., Arntfield, S.D.

Volltext

Role of disulfide bonds in determining the rheological and microstructural properties of heat-induced protein networks from ovalbumin and vicilin von Arntfield, Susan D, Murray, E. Donald, Ismond, M. Anne H

Volltext

Influence of salts on the microstructural and rheological properties of heat-induced protein networks from ovalbumin and vicilin von Arntfield, Susan D, Murray, E. Donald, Ismond, M. Anne H

Volltext

The Fate of Antinutritional Factors During the Preparation of a Fababean Protein Isolate using a Micellization Technique von Arntfield, S.D., Ismond, M.A.H., Murray, E.D.

Volltext

The Influence of Processing Parameters on Food Protein Functionality III. Effect of Moisture Content on the Thermal Stability of Fababean Protein von Arntfield, S.D., Murray, E.D., Ismond, M.A.H.

Volltext

The Influence of Processing Parameters on Food Protein Functionality II. Factors Affecting Thermal Properties as Analyzed by Differential Scanning Calorimetry von Murray, E.D., Arntfield, S.D., Ismond, M.A.H.

Volltext

Influence of protein charge on thermal properties as well as microstructure and rheology of heat induced networks for ovalbumin and vicilin von Arntfield, S.D. (University of Manitoba, Winnipeg, Manitoba, Canada), Murray, E.D, Ismond, M.A.H

Volltext

Book Review von Ismond, M.A.H.

Volltext

Book Review von Ismond, M.A.H.

Volltext

The Effect of Cryoprotectants on the Rheological and Structural Properties of Freshwater Surimi von Pawlinsky, T., Ismond, M.A.H.

Volltext

Application of New Methodology to Canola Seed Protein Isolation von Welsh, B., Ismond, M.A.H.

Volltext