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Modification and glycation microalgae proteins by non-thermal assisted process

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dc.contributor.authorEl Obeid, Tahra
dc.contributor.authorAtalar, Ilyas
dc.contributor.authorToker, Omer Said
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorGorgulu, Yasin Furkan
dc.date.accessioned2026-06-27T15:14:54Z
dc.date.issued2025
dc.description.sponsorshipQatar National Library
dc.description.urihttps://doi.org/10.1016/j.cofs.2024.101263
dc.identifier.doi10.1016/j.cofs.2024.101263
dc.identifier.eissn2214-8000
dc.identifier.issn2214-7993
dc.identifier.urihttps://hdl.handle.net/20.500.14981/69454
dc.identifier.volume62
dc.identifier.wos001393316800001
dc.language.isoeng
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofCURRENT OPINION IN FOOD SCIENCE
dc.rightsopenAccess
dc.subjectHIGH-PRESSURE HOMOGENIZATION
dc.subjectPULSED ELECTRIC-FIELDS
dc.subjectFUNCTIONAL-PROPERTIES
dc.subjectDUNALIELLA-SALINA
dc.subjectPERFORMANCE
dc.subjectSTABILITY
dc.subjectISOLATE
dc.subjectOIL
dc.subjectFood Science & Technology
dc.titleModification and glycation microalgae proteins by non-thermal assisted process
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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