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

Gul, Osman; Sahin, Melike Seyda; Saricaoglu, Furkan Turker; Atalar, Ilyas

doi:10.1016/j.ifset.2024.103786

Innovative Food Science & Emerging Technologies

2024

DOI: 10.1016/j.ifset.2024.103786

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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

Osman Gul,

Melike Seyda Sahin,

Furkan Turker Saricaoglu

et al.

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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

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References 33 publications

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