Structural and physicochemical properties of sesame cake protein isolates obtained by different extraction methods

作者：Chrysanthi Nouska, Maria Deligeorgaki, Charikleia Kyrkou, Alexandra-Maria Michaelidou, Thomas Moschakis, Costas G. Βiliaderis, Athina Lazaridou · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.109757 · 被引用次数：35 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Food composition and properties