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

Author:

Gul Osman,Gul Latife Betul,Baskıncı Tugba,Parlak Mahmut Ekrem,Saricaoglu Furkan Turker

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

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3. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

4. Rheological behavior and bonding performance of an alkaline soy protein suspension;Bacigalupe;International Journal of Adhesion and Adhesives,2015

5. Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate;Benelhadj;FoodChem,2016

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