Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems

Aslan Türker D., Göksel Saraç M., Doğan M.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, vol.19, pp.1-10, 2022 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 19
  • Publication Date: 2022
  • Doi Number: 10.1515/ijfe-2022-0212
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.1-10
  • Erciyes University Affiliated: Yes