J
Janitha P.D. Wanasundara
Researcher at Agriculture and Agri-Food Canada
Publications - 45
Citations - 1339
Janitha P.D. Wanasundara is an academic researcher from Agriculture and Agri-Food Canada. The author has contributed to research in topics: Chemistry & Biology. The author has an hindex of 17, co-authored 32 publications receiving 958 citations. Previous affiliations of Janitha P.D. Wanasundara include University of Saskatchewan.
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Journal ArticleDOI
Proteins of Brassicaceae Oilseeds and their Potential as a Plant Protein Source
TL;DR: What is known about the predominant storage proteins of commercially produced Brassicaceae seeds relative to the chemistry, nutritional value, as well as the functionality in foods, and associated non-protein components of canola/rapeseed storage proteins is critically reviewed.
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An In-vitro Investigation of Selected Biological Activities of Hydrolysed Flaxseed ( Linum usitatissimum L.) Proteins
TL;DR: In this paper, a study was conducted to determine bioactivities of flaxseed (Linum usitatissimum L.; variety: Valour) proteins and their hydrolysates.
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Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.).
TL;DR: CPIs may be suitable as a high-quality substitute for SPI in food applications because of their emulsifying properties, which are better than those of PPI.
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Canola/rapeseed protein-functionality and nutrition
Janitha P.D. Wanasundara,Tara C. McIntosh,Suneru P. Perera,Thushan S. Withana-Gamage,Pranabendu Mitra,Pranabendu Mitra +5 more
TL;DR: The storage proteins of canola can satisfy many nutritional and functional requirements for food applications and provide functionalities required in applications beyond edible uses; there exists substantial potential as a source of plant protein and a renewable biopolymer.
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Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system
TL;DR: The suitability of chickpea grown in Western-Canada was studied in a low-fat (fat) setting and the results suggest that chickpeas grown in this region are suitable for human consumption.