P.J. Shand

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

Olugbenga P. Soladoye, M. L. Hidalgo Juárez, J.L. Aalhus et al. · Comprehensive Reviews in Food Science and Food Safety · 2015 · 513 citations

Physicochemical and textural properties of heat-induced pea protein isolate gels

P.J. Shand, H. Ya, Z. Pietrasik et al. · Food Chemistry · 2006 · 413 citations

Food Chemistry, Biopolymer Gel, Engineering +7

Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (<i>Cicer arietinum</i> L.): a comparative study with soy (<i>Glycine max</i>) and pea (<i>Pisum sativum</i> L.)

Thushan S. Withana-Gamage, Janitha P.D. Wanasundara, Zeb Pietrasik et al. · Journal of the Science of Food and Agriculture · 2011 · 162 citations

Textural, Water Holding, and Sensory Properties of Low‐fat Pork Bologna with Normal or Waxy Starch Hull‐less Barley

P.J. Shand · Journal of Food Science · 2000 · 139 citations

Food Chemistry, Nutrition, Pork Bolognas +12

An In‐vitro Investigation of Selected Biological Activities of Hydrolysed Flaxseed (<i>Linum usitatissimum</i> L.) Proteins

P. W. M. L. H. K. Marambe, P.J. Shand, Janitha P.D. Wanasundara · Journal of the American Oil Chemists Society · 2008 · 133 citations

Food Chemistry, In‐vitro Investigation, Selected Biological Activities +11