Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate
Osman Gül, Latife Betül Gül, Tuğba Baskıncı, Mahmut Ekrem Parlak, Furkan Türker Sarıcaoğlu, Furkan Türker Sarıcaoğlu
Topics & Concepts
Ionic strengthRheologyChemistrySolubilityEmulsionAdsorptionShear thinningChemical engineeringChromatographyAqueous solutionMaterials scienceOrganic chemistryComposite materialEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsPickering emulsions and particle stabilization