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

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Title: Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate.
Authors: Gul O; Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey., Gul LB; Department of Food Engineering, Faculty of Engineering, Giresun University, Giresun, Turkey. Electronic address: latife.betul@giresun.edu.tr., Baskıncı T; Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey., Parlak ME; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa, Turkey., Saricaoglu FT; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa, Turkey.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Jul; Vol. 169, pp. 112906. Date of Electronic Publication: 2023 May 05.
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
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DbLabel: MEDLINE Ultimate
An: 37254341
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate.
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  Data: <searchLink fieldCode="AU" term="%22Gul+O%22">Gul O</searchLink>; Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey.<br /><searchLink fieldCode="AU" term="%22Gul+LB%22">Gul LB</searchLink>; Department of Food Engineering, Faculty of Engineering, Giresun University, Giresun, Turkey. Electronic address: latife.betul@giresun.edu.tr.<br /><searchLink fieldCode="AU" term="%22Baskıncı+T%22">Baskıncı T</searchLink>; Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey.<br /><searchLink fieldCode="AU" term="%22Parlak+ME%22">Parlak ME</searchLink>; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa, Turkey.<br /><searchLink fieldCode="AU" term="%22Saricaoglu+FT%22">Saricaoglu FT</searchLink>; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa, Turkey.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2023 Jul; Vol. 169, pp. 112906. <i>Date of Electronic Publication: </i>2023 May 05.
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  Data: Journal Article; Research Support, Non-U.S. Gov't
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Published+on+behalf+of+the+Canadian+Institute+of+Food+Science+and+Technology+by+Elsevier+Applied+Science%22">Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science </searchLink><i>Country of Publication: </i>Canada <i>NLM ID: </i>9210143 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7145 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209639969%22">09639969 </searchLink><i>NLM ISO Abbreviation: </i>Food Res Int <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodres.2023.112906
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      – Code: eng
        Text: English
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            NameFull: Gul O
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            NameFull: Gul LB
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            – D: 01
              M: 07
              Text: 2023 Jul
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              Y: 2023
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            – TitleFull: Food research international (Ottawa, Ont.)
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