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 İ.

INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES, cilt.1, sa.1, ss.1-9, 2024 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 1 Sayı: 1
• Basım Tarihi: 2024
• Doi Numarası: 10.1016/j.ifset.2024.103786
• Dergi Adı: INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
• Sayfa Sayıları: ss.1-9
• Eskişehir Osmangazi Üniversitesi Adresli: Evet