F. O'Kane

Characterization of pea vicilin. 1. Denoting convicilin as the alpha-subunit of the Pisum vicilin family.

H. Gruppen, M. V. van Boekel, J. Vereijken, 2004, Journal of agricultural and food chemistry.

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

A. Knulst, S. Piersma, E. Knol, 2003, The Journal of allergy and clinical immunology.

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

M. Boekel, H. Gruppen, J. Vereijken, 2005 .

Molecular characterisation and heat-induced gelation of pea vicilin and legumin

F. E. O'Kane, F. O'Kane, 2004 .

Heat-induced gelation of pea legumin: comparison with soybean glycinin.

H. Gruppen, M. V. van Boekel, J. Vereijken, 2004, Journal of agricultural and food chemistry.

Characterization of pea vicilin. 2. Consequences of compositional heterogeneity on heat-induced gelation behavior.

H. Gruppen, M. V. van Boekel, J. Vereijken, 2004, Journal of agricultural and food chemistry.

Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products.

A. Arnoldi, F. Brambilla, G. Boschin, 2007, Molecular nutrition & food research.