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Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate.

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Title: Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate.
Authors: Gul O; Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey., Akgün A; Department of Food Engineering, Faculty of Engineering, Trakya University, Edirne, Turkey., Karaman S; Department of Food Engineering, Faculty of Engineering, Niğde Ömer Halisdemir University, Niğde, Turkey., Parlak ME; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa, Turkey., Sarıcaoğlu FT; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa, Turkey., Simsek S; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
Source: Food chemistry: X [Food Chem X] 2025 Oct 31; Vol. 32, pp. 103229. Date of Electronic Publication: 2025 Oct 31 (Print Publication: 2025).
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Ltd Country of Publication: Netherlands NLM ID: 101751436 Publication Model: eCollection Cited Medium: Internet ISSN: 2590-1575 (Electronic) Linking ISSN: 25901575 NLM ISO Abbreviation: Food Chem X Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame 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="%22Akgün+A%22">Akgün A</searchLink>; Department of Food Engineering, Faculty of Engineering, Trakya University, Edirne, Turkey.<br /><searchLink fieldCode="AU" term="%22Karaman+S%22">Karaman S</searchLink>; Department of Food Engineering, Faculty of Engineering, Niğde Ömer Halisdemir University, Niğde, 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="%22Sarıcaoğlu+FT%22">Sarıcaoğlu FT</searchLink>; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa, Turkey.<br /><searchLink fieldCode="AU" term="%22Simsek+S%22">Simsek S</searchLink>; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
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  Data: <searchLink fieldCode="JN" term="%22101751436%22">Food chemistry: X</searchLink> [Food Chem X] 2025 Oct 31; Vol. 32, pp. 103229. <i>Date of Electronic Publication: </i>2025 Oct 31 (<i>Print Publication: </i>2025).
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Ltd%22">Elsevier Ltd </searchLink><i>Country of Publication: </i>Netherlands <i>NLM ID: </i>101751436 <i>Publication Model: </i>eCollection <i>Cited Medium: </i>Internet <i>ISSN: </i>2590-1575 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2225901575%22">25901575 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem X <i>Subsets: </i>PubMed not MEDLINE
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