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

Simple item page
dc.contributor.authorGul, O
dc.contributor.authorGul, LB
dc.contributor.authorBaskinci, T
dc.contributor.authorParlak, ME
dc.contributor.authorSaricaoglu, FT
dc.date.accessioned2023-06-24T22:10:23Z
dc.date.available2023-06-24T22:10:23Z
dc.date.issued2023.01.01
dc.identifier.doi10.1016/j.foodres.2023.112906
dc.identifier.eissn1873-7145
dc.identifier.endpage
dc.identifier.issn0963-9969
dc.identifier.issue
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:001004514800001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/16015
dc.identifier.volume169
dc.identifier.wosWOS:001004514800001
dc.relation.ispartofFOOD RESEARCH INTERNATIONAL
dc.subjectHazelnut protein
dc.subjectpH
dc.subjectIonic strength
dc.subjectRheology
dc.subjectFunctional properties
dc.subjectInterfacial shear rheology
dc.titleInfluence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate
dc.typeArticle
dspace.entity.typeWos

Files

Collections

Wos İndekslenen Yayınlar