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ACS Omega
(Feb 2024)
Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing
Esra Avci,
Alican Akcicek,
Zeynep Hazal Tekin Cakmak,
Muhammed Zahid Kasapoglu,
Osman Sagdic,
Salih Karasu
Affiliations
Esra Avci
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
Alican Akcicek
Faculty of Tourism, Department of Gastronomy and Culinary Arts, Kocaeli University, Kocaeli, Turkey
Zeynep Hazal Tekin Cakmak
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
Muhammed Zahid Kasapoglu
Istanbul Teknokent, Cerrahpasa Avcılar Campus, Istanbul University, Istanbul, Turkey
Osman Sagdic
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
Salih Karasu
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
DOI
https://doi.org/10.1021/acsomega.3c07410
Journal volume & issue
Vol. 9, no. 9
pp. 10243 – 10252
Abstract
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No abstracts available.
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