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Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

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dc.contributor.authorGul, O
dc.contributor.authorSaricaoglu, FT
dc.contributor.authorAtalar, I
dc.contributor.authorGul, LB
dc.contributor.authorTornuk, F
dc.contributor.authorSimsek, S
dc.date.accessioned2023-06-01T22:00:54Z
dc.date.available2023-06-01T22:00:54Z
dc.date.issued2023.01.01
dc.identifier.doi10.3390/foods12091791
dc.identifier.eissn2304-8158
dc.identifier.endpage
dc.identifier.issn
dc.identifier.issue9
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000986679700001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/15725
dc.identifier.volume12
dc.identifier.wosWOS:000986679700001
dc.relation.ispartofFOODS
dc.subjectsesame protein
dc.subjecthigh-intensity ultrasound
dc.subjecttechnofunctional properties
dc.subjectstructural properties
dc.subjectrheological properties
dc.titleStructural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWosea6d48c2-e572-447c-acfb-a66c8c650037
relation.isPublicationOfWos.latestForDiscoveryea6d48c2-e572-447c-acfb-a66c8c650037

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