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. |
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| 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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