The study demonstrates that emulsifying properties and anti-nutritional content differ significantly between spring rape varieties. Selecting suitable cultivars, such as Edda for emulsification or Fergus and Sigrid for reduced anti-nutrients, can improve rapeseed protein functionality for food applications. Future studies should include multiple harvest years to strengthen these findings. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Ahlström et al. (Thu,) studied this question.