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Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability

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dc.contributor.authorGul O.
dc.contributor.authorSahin M.S.
dc.contributor.authorSaricaoglu F.T.
dc.contributor.authorAtalar I.
dc.date.accessioned2024-08-30T13:51:10Z
dc.date.available2024-08-30T13:51:10Z
dc.date.issued2024-08-01
dc.identifier10.1016/j.ifset.2024.103786
dc.identifier.doi10.1016/j.ifset.2024.103786
dc.identifier.issn14668564
dc.identifier.scopus2-s2.0-85201730766
dc.identifier.urihttps://hdl.handle.net/20.500.12597/33535
dc.relation.ispartofInnovative Food Science and Emerging Technologies
dc.relation.ispartofseriesInnovative Food Science and Emerging Technologies
dc.rightsfalse
dc.subjectColloidal stability | Emerging technology | Protein modification | Sesame paste | Sesame protein isolate
dc.titleEffect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability
dc.typeJournal
dspace.entity.typeScopus
oaire.citation.volume96
person.affiliation.nameKastamonu University
person.affiliation.nameKastamonu University
person.affiliation.nameBursa Teknik Üniversitesi
person.affiliation.nameEskişehir Osmangazi Üniversitesi
person.identifier.scopus-author-id55444242100
person.identifier.scopus-author-id59291928700
person.identifier.scopus-author-id55992996500
person.identifier.scopus-author-id56486128000

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