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

Gul O.Sahin M.S.Saricaoglu F.T.Atalar I.2024-08-302024-08-302024-08-0114668564https://hdl.handle.net/20.500.12597/33535falseColloidal stability | Emerging technology | Protein modification | Sesame paste | Sesame protein isolateEffect 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 stabilityJournal10.1016/j.ifset.2024.1037862-s2.0-85201730766