Wu, J <br/><br/>
Comparative structural, emulsifying, and biological properties of 2 major canola proteins, cruciferin and napin.  [electronic resource] 

 -  Journal of food science  Apr 2008 
 - C210-6 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2008.00675.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>2S Albumins, Plant<br/>Allergens--analysis<br/>Antigens, Plant<br/>Brassica napus--chemistry<br/>Chemical Phenomena<br/>Chemistry, Physical<br/>Chromatography, Gel--methods<br/>Electrophoresis, Polyacrylamide Gel<br/>Emulsions<br/>Hot Temperature<br/>Particle Size<br/>Plant Proteins--analysis<br/>Protein Hydrolysates--analysis<br/>Seed Storage Proteins