Von Der Haar D, Müller K, Bader-Mittermaier S, Eisner P (2014) Rapeseed proteins–production
methods and possible application ranges. OCL 21(1):D104
Wanasundara JP, McIntosh TC, Perera SP, Withana-Gamage TS, Mitra P (2016) Canola/rapeseed
protein-functionality and nutrition. OCL 23(4):D407
Wickramasuriya SS, Yi YJ, Yoo J, Kang NK, Heo JM (2015) A review of canola meal as an
alternative feed ingredient for ducks. J Anim Sci Technol 57(1):29
Wu J, Muir AD (2008) Comparative structural, emulsifying, and biological properties of 2 major
canola proteins, cruciferin and napin. J Food Sci 73(3):C210–C216
Yoshie-Stark Y, Wada Y, Schott M, Wäsche A (2006) Functional and bioactive properties of
rapeseed protein concentrates and sensory analysis of food application with rapeseed protein
concentrates. LWT Food Sci Technol 39(5):503–512
Zetzl AK, Marangoni AG, Barbut S (2012) Mechanical properties of ethylcellulose oleogels and
their potential for saturated fat reduction in frankfurters. Food Funct 3(3):327–337
Zulim Botega DC, Marangoni AG, Smith AK, Goff HD (2013) Development of formulations and
processes to incorporate wax oleogels in ice cream. J Food Sci 78(12):C1845. https://doi.org/10.
1111/1750-3841.12248
2 Rapeseed/Canola (Brassica napus) Seed
71
methods and possible application ranges. OCL 21(1):D104
Wanasundara JP, McIntosh TC, Perera SP, Withana-Gamage TS, Mitra P (2016) Canola/rapeseed
protein-functionality and nutrition. OCL 23(4):D407
Wickramasuriya SS, Yi YJ, Yoo J, Kang NK, Heo JM (2015) A review of canola meal as an
alternative feed ingredient for ducks. J Anim Sci Technol 57(1):29
Wu J, Muir AD (2008) Comparative structural, emulsifying, and biological properties of 2 major
canola proteins, cruciferin and napin. J Food Sci 73(3):C210–C216
Yoshie-Stark Y, Wada Y, Schott M, Wäsche A (2006) Functional and bioactive properties of
rapeseed protein concentrates and sensory analysis of food application with rapeseed protein
concentrates. LWT Food Sci Technol 39(5):503–512
Zetzl AK, Marangoni AG, Barbut S (2012) Mechanical properties of ethylcellulose oleogels and
their potential for saturated fat reduction in frankfurters. Food Funct 3(3):327–337
Zulim Botega DC, Marangoni AG, Smith AK, Goff HD (2013) Development of formulations and
processes to incorporate wax oleogels in ice cream. J Food Sci 78(12):C1845. https://doi.org/10.
1111/1750-3841.12248
2 Rapeseed/Canola (Brassica napus) Seed
71
