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, cilt.19, ss.1-10, 2022 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1515/ijfe-2022-0212
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.1-10
  • Erciyes Üniversitesi Adresli: Evet