Work

Influence of Maillard reaction conditions and solvent extraction on the surface activity and foaming characteristics of black cumin protein concentrates

Year: 2020

Type: article

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-020-04912-6

Authors: Özgenur Coşkun, Ahmet Furkan Çağlar, Bilal Çakır, İbrahim Gülseren

Institutions: İstanbul Sabahattin Zaim Üniversitesi, Marmara University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funder: Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Award: Bitkisel yağ olarak değerlendirilebilen yağlı tohum ve meyvelerin posalarından protein konsantresi ve izolatlarının üretilmesi ve bunların değerlendirilmesi

OpenAlex ID: W3108319585

FWCI: 1.134

Cites: 30

Cited by: 10

Related to: 10