Dynamic rheological properties of sesame protein dispersions

Abstract Interest in utilizing new sustainable protein sources is increasing, and understanding the rheological behavior of sesame can be useful further application. Small amplitude oscillatory shear measurements dispersions at varying concentrations 5.0%, 7.5%, 10.0% were examined both linear nonlinear regions. Although showed pseudoplastic behavior, shear‐thickening effect proteins higher makes it possible to apply beverages without increasing viscosity. The low values yield point explained its feasibility for utilization products such as high‐protein‐enriched adverse high fracture stress strain indicated strength mechanical changes. properties also confirmed typical strong gel behavior. complex viscosity ( η *) was decreased linearly with frequency demonstrating thinning phenomenon. dependency shown a n value that explains relatively elastic structure. These characteristics might more reliable than previous works on static which provides horizon application food industries.