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

Autor:	Osman Gul, Latife Betul Gul, Tugba Baskıncı, Mahmut Ekrem Parlak, Furkan Turker Saricaoglu
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	Food Research International. 169:112906
ISSN:	0963-9969
DOI:	10.1016/j.foodres.2023.112906
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fe47aa5e212b16961a5544ca05353d1d https://doi.org/10.1016/j.foodres.2023.112906 Zobrazit plný text záznamu Full Text from ScienceDirect