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

Gul, OGul, LBBaskinci, TParlak, MESaricaoglu, FT2023-06-242023-06-242023.01.010963-9969https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:001004514800001&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/16015Hazelnut proteinpHIonic strengthRheologyFunctional propertiesInterfacial shear rheologyInfluence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolateArticle10.1016/j.foodres.2023.112906WOS:0010045148000011691873-7145