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Original Article
Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves
Akinsola A. Famuwaguna Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada;b Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, NigeriaCorrespondence[email protected]
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Adeola M. Alashia Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
https://orcid.org/0000-0002-9223-0529View further author information
Saka O. Gbadamosib Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, NigeriaView further author information
, Kehinde A. Taiwob Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, NigeriaView further author information
, Durodoluwa J. Oyedelec Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, NigeriaView further author information
, Odunayo C. Adebooyed Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, NigeriaView further author information
& Rotimi E. Alukoa Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
https://orcid.org/0000-0002-9025-2513View further author information
Pages 955-970
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Received 11 Feb 2020, Accepted 16 May 2020, Published online: 16 Jun 2020
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