Gul, OsmanAkgun, AbdullahKaraman, SafaParlak, Mahmut EkremSaricaoglu, Furkan TurkerSimsek, Senay2026-02-082026-02-0820252590-1575https://doi.org/10.1016/j.fochx.2025.103229https://hdl.handle.net/20.500.12885/5675Sesame protein isolate (SPI) is emerging as a valuable plant-based protein with promising nutritional and functional properties. This study examined the influence of three drying techniques-hot air drying (OD), spray drying (SD), and freeze-drying (FD)-on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of SPI. While proximate composition remained unchanged, notable variations were observed in particle size, zeta potential, FTIR spectra, free sulfhydryl (-SH) groups, and surface hydrophobicity (H0), reflecting conformational modifications. OD-PI exhibited the highest denaturation temperature (81.83 degrees C) and lowest enthalpy (28.86 J/g). SD-PI demonstrated superior functional traits, including emulsion capacity (29.91 %), stability (64.83 min), foaming capacity (127.78 %), stability (47.78 %), waterholding capacity (1.81 %), and rheology, attributed to its small particle size (4.51 mu m) and high solubility (72.62 %). FD-PI showed the greatest -SH and H0 values. Importantly, SD-PI displayed enhanced digestibility, establishing spray drying as the most effective method for producing high-quality SPI for food applications.eninfo:eu-repo/semantics/openAccessSesame proteinDrying techniquesPhysicochemical propertyStructure-function propertyProtein functionalityDigestibilityArticle10.1016/j.fochx.2025.10322932WOS:0016166134000022-s2.0-10502078881241282319Q1Q1