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Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone

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dc.contributor.authorMaribao, Iannie P.
dc.contributor.authorGul, Osman
dc.date.accessioned2026-01-04T20:57:33Z
dc.date.issued2024-10-01
dc.description.urihttps://doi.org/10.1016/j.foodhyd.2024.110240
dc.identifier.doi10.1016/j.foodhyd.2024.110240
dc.identifier.issn0268-005X
dc.identifier.openairedoi_________::ed673913a6b5e18e558721bb073c116a
dc.identifier.orcid0000-0002-8481-0128
dc.identifier.orcid0000-0003-1620-4246
dc.identifier.scopus2-s2.0-85195064954
dc.identifier.startpage110240
dc.identifier.urihttps://hdl.handle.net/20.500.12597/42151
dc.identifier.volume155
dc.language.isoeng
dc.publisherElsevier BV
dc.relation.ispartofFood Hydrocolloids
dc.rightsCLOSED
dc.titleEffect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone
dc.typeArticle
dspace.entity.typePublication
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