O. Gul Et Al. , "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," INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES , vol.1, no.1, pp.1-9, 2024
Gul, O. Et Al. 2024. 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. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES , vol.1, no.1 , 1-9.
Gul, O., Sahin, M. S., Saricaoglu, F. T., & Atalar, İ., (2024). 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. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES , vol.1, no.1, 1-9.
Gul, Osman Et Al. "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," INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES , vol.1, no.1, 1-9, 2024
Gul, Osman Et Al. "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." INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES , vol.1, no.1, pp.1-9, 2024
Gul, O. Et Al. (2024) . "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." INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES , vol.1, no.1, pp.1-9.
@article{article, author={Osman Gul Et Al. }, title={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}, journal={INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES}, year=2024, pages={1-9} }