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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

Osman Gül, Melike Şahin, Furkan Türker Sarıcaoğlu, İlyas Atalar

2024Innovative Food Science & Emerging Technologies12 citationsDOI

Topics & Concepts

RheologyColloidHomogenization (climate)Materials scienceHigh pressureMineralogyChemistryComposite materialThermodynamicsBiologyPhysical chemistryEcologyPhysicsBiodiversityProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties
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 | Litcius