Development of a stable fermented creamy structure from hazelnut in the scope of plant-based food production-Reference-Cited by-同舟云学术

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Development of a stable fermented creamy structure from hazelnut in the scope of plant-based food production

Published:2024-05 Issue: Volume:145 Page:128-135
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Erem Erenay,Kilic-Akyilmaz Meral^ORCID

Funder

TÜBİTAK

Publisher

Elsevier BV

Reference65 articles.

1. Functional kefir production from high pressure homogenized hazelnut milk;Atalar;LWT,2019

2. Locust bean gum: processing, properties and food applications-A review;Barak;Int. J. Biol. Macromol.,2014

3. Heat-stable hazelnut profilin: molecular dynamics simulations and immunoinformatics analysis;Barazorda-Ccahuana;Polymers,2020

4. Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin;Bernat;Int. J. Food Sci. Technol.,2014

5. Study of the carbohydrate fraction of the principal varieties of Tarragona hazelnuts (Corylus avellana L.);Bonvehí;Food Chem.,1993

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