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	1.	Characterization of pea vicilin. 1. Denoting convicilin as the alpha-subunit of the Pisum vicilin family. [electronic resource] by O'Kane, Francesca E Happe, Randolph P Vereijken, Johan M Gruppen, Harry van Boekel, Martinus A J S Producer: 20040707 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Characterization of pea vicilin. 2. Consequences of compositional heterogeneity on heat-induced gelation behavior. [electronic resource] by O'Kane, Francesca E Happe, Randolph P Vereijken, Johan M Gruppen, Harry van Boekel, Martinus A J S Producer: 20040707 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Heat-induced gelation of pea legumin: comparison with soybean glycinin. [electronic resource] by O'Kane, Francesca E Happe, Randolph P Vereijken, Johan M Gruppen, Harry van Boekel, Martinus A J S Producer: 20040913 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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