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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-6-lactone

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dc.contributor.authorMaribao, IP
dc.contributor.authorGul, O
dc.date.accessioned2024-07-08T05:41:22Z
dc.date.available2024-07-08T05:41:22Z
dc.date.issued2024.01.01
dc.identifier.doi10.1016/j.foodhyd.2024.110240
dc.identifier.eissn1873-7137
dc.identifier.endpage
dc.identifier.issn0268-005X
dc.identifier.issue
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:001256655400001&DestLinkType=FullRecord&DestApp=WOS_CPL
dc.identifier.urihttps://hdl.handle.net/20.500.12597/33368
dc.identifier.volume155
dc.identifier.wos001256655400001
dc.relation.ispartofFOOD HYDROCOLLOIDS
dc.subjectSesame protein
dc.subjectHigh-pressure homogenization (HPH)
dc.subjectGlucono-6-lactone
dc.subjectAcidification kinetics
dc.subjectRheological properties
dc.subjectIntermolecular forces
dc.titleEffect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-6-lactone
dc.typeArticle
dspace.entity.typeWos
local.indexed.atWOS

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