Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

Plant-derived proteins, such as those from sesame seeds, have the potential to be used as versatile food ingredients. End-use functionality can be further improved by high-intensity ultrasound treatments. The effects of high-intensity ultrasound on the properties of sesame protein isolates from cold...

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Bibliographic Details
Main Authors: Osman Gul, Furkan Turker Saricaoglu, Ilyas Atalar, Latife Betul Gul, Fatih Tornuk, Senay Simsek
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
sesame protein
high-intensity ultrasound
technofunctional properties
structural properties
rheological properties
Online Access:https://www.mdpi.com/2304-8158/12/9/1791

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