Search Results - O'Kane, Francesca E.

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  1. 1
    Gelation Behavior of Protein Isolates Extracted from 5 Cultivars of Pisum sativum L

    Gelation Behavior of Protein Isolates Extracted from 5 Cultivars of Pisum sativum L by O'Kane, Francesca E., Vereijken, Johan M., Gruppen, Harry, Van Boekel, Martinus A.J.S.

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  2. 2
    Heat-Induced Gelation of Pea Legumin:  Comparison with Soybean Glycinin

    Heat-Induced Gelation of Pea Legumin:  Comparison with Soybean Glycinin by O'Kane, Francesca E, Happe, Randolph P, Vereijken, Johan M, Gruppen, Harry, van Boekel, Martinus A. J. S

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  3. 3
    Characterization of Pea Vicilin. 1. Denoting Convicilin as the α-Subunit of the Pisum Vicilin Family

    Characterization of Pea Vicilin. 1. Denoting Convicilin as the α-Subunit of the Pisum Vicilin Family by O'Kane, Francesca E, Happe, Randolph P, Vereijken, Johan M, Gruppen, Harry, van Boekel, Martinus A. J. S

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  4. 4
    Characterization of Pea Vicilin. 2. Consequences of Compositional Heterogeneity on Heat-Induced Gelation Behavior

    Characterization of Pea Vicilin. 2. Consequences of Compositional Heterogeneity on Heat-Induced Gelation Behavior by O'Kane, Francesca E, Happe, Randolph P, Vereijken, Johan M, Gruppen, Harry, van Boekel, Martinus A. J. S

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  5. 5
    Patients with anaphylaxis to pea can have peanut allergy caused by cross-reactive IgE to vicilin (Ara h 1)

    Patients with anaphylaxis to pea can have peanut allergy caused by cross-reactive IgE to vicilin (Ara h 1) by Wensing, Marjolein, Knulst, André C., Piersma, Sander, O'Kane, Francesca, Knol, Edward F., Koppelman, Stef J.

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