Physical, chemical, and technological properties of protein isolate obtained from hazelnut press cake as affected by drying technique-Reference-Cited by-同舟云学术

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Physical, chemical, and technological properties of protein isolate obtained from hazelnut press cake as affected by drying technique

Published:2024-08 Issue: Volume:60 Page:104508
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Meram Aysegul^ORCID,Tontul Ismail^ORCID

Publisher

Elsevier BV

Reference41 articles.

1. Oil press-cakes and meals valorization through circular economy Approaches: A review;Ancuta;Applied Sciences,2020

2. Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum;Beristain;LWT-Food Science & Technology,2001

3. Influence of spray-drying temperature on physicochemical and functional properties of protein isolates of three leguminous plants (Canavalia ensiformis, Vigna unguiculata and Glycine max) from Cameroon;Blaise;Cogent Chemistry,2017

4. Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’var.) powder;Caparino;Journal of Food Engineering,2012

5. The physicochemical properties, functionality, and digestibility of hempseed protein isolate as impacted by spray drying and freeze drying;Dong;Food Chemistry,2024

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of hot-air drying conditions of ora-pro-nobis leaves: Effects on bioactive compounds and powder properties;Food and Humanity;2024-12

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