Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties.
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| Title: | Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties. |
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| Authors: | Gul O; Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu 37200, Türkiye., Akgun A; Department of Food Engineering, Faculty of Engineering, Trakya University, Edirne 22030, Türkiye., Maribao IP; College of Fisheries, Tawi-Tawi College of Technology and Oceanography, Mindanao State University, Sanga-Sanga, Bongao 7500, Tawi-Tawi, Philippines., Parlak ME; Food Engineering Department, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa 16310, Türkiye., Saricaoglu FT; Food Engineering Department, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa 16310, Türkiye., Simsek S; Department of Food Science, Purdue University, West Lafayette, IN 47907, USA. |
| Source: | Foods (Basel, Switzerland) [Foods] 2025 Sep 21; Vol. 14 (18). Date of Electronic Publication: 2025 Sep 21. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 2304-8158 |
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| DOI: | 10.3390/foods14183273 |
