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. |
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| 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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