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

Gul, OSaricaoglu, FTAtalar, IGul, LBTornuk, FSimsek, S2023-06-012023-06-012023.01.01https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000986679700001&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/15725sesame proteinhigh-intensity ultrasoundtechnofunctional propertiesstructural propertiesrheological propertiesStructural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity UltrasoundArticle10.3390/foods12091791WOS:0009866797000011292304-8158