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Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate

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2023.01.01

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Hazelnut protein, pH, Ionic strength, Rheology, Functional properties, Interfacial shear rheology

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https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:001004514800001&DestLinkType=FullRecord&DestApp=WOS
 https://hdl.handle.net/20.500.12597/16015

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