Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability

Autor: Gul, Osman, Sahin, Melike Seyda, Saricaoglu, Furkan Turker, Atalar, Ilyas
Zdroj: In Innovative Food Science and Emerging Technologies August 2024 96
Databáze: ScienceDirect
Externí odkaz: