Gum arabic–mediated modification of hazelnut protein via Maillard conjugation: Functional enhancement with minimal 5-hydroxymethylfurfural formation
- DOI
- 10.1016/j.ijbiomac.2026.152285
- Published
- 2026-05
- Container
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijbiomac.2026.152285,
title = {Gum arabic–mediated modification of hazelnut protein via Maillard conjugation: Functional enhancement with minimal 5-hydroxymethylfurfural formation},
author = {Ilyas Atalar and Tuba Sari and Hatice Elen and Abdullah Kurt and Serpil Pekdogan Goztok and Nevzat Konar},
year = {2026},
journal = {International Journal of Biological Macromolecules},
doi = {10.1016/j.ijbiomac.2026.152285},
url = {https://doi.org/10.1016/j.ijbiomac.2026.152285}
}RIS
TY - JOUR TI - Gum arabic–mediated modification of hazelnut protein via Maillard conjugation: Functional enhancement with minimal 5-hydroxymethylfurfural formation AU - Ilyas Atalar AU - Tuba Sari AU - Hatice Elen AU - Abdullah Kurt AU - Serpil Pekdogan Goztok AU - Nevzat Konar PY - 2026 JO - International Journal of Biological Macromolecules DO - 10.1016/j.ijbiomac.2026.152285 UR - https://doi.org/10.1016/j.ijbiomac.2026.152285 ER -
APA
Atalar, I., Sari, T., Elen, H., Kurt, A., Goztok, S. P., & Konar, N. (2026). Gum arabic–mediated modification of hazelnut protein via Maillard conjugation: Functional enhancement with minimal 5-hydroxymethylfurfural formation. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2026.152285
Source records
- crossref · retrieved 2026-09-26T14:32:58.895Z