Kilinc, Asli KancabasKarakaya, Sibel2023-01-122023-01-1220221120-17702239-56871120-17702239-5687https://doi.org/10.15586/ijfs.v34i1.2140https://hdl.handle.net/11454/78026In this study, an apricot kernel milk suspension was prepared, for which Hacihaliloglu-type raw and roasted apricot kernels were used. Protein, total lipid, and ash contents of apricot kernels and apricot kernel milk were determined. Palmitic acid, oleic acid, and linoleic acid were considered as major fatty acids according to gas chromatography. During in vitro gastrointestinal digestion, the proteins of raw and roasted apricot kernel milk were hydrolyzed and pepsin-resistant proteins were determined. No difference was recorded between the pancreatic lipase penetration in the oil-water interface of oil bodies of both milk types.en10.15586/ijfs.v34i1.2140info:eu-repo/semantics/openAccessfatty acidsoil bodyprotein hydrolysisvegetable milkvegetable proteinwaste by-productsFatty-Acid-CompositionAntioxidant ActivityBodiesMilkImpactPurificationExtractionEmulsionsAmygdalinGlobulesArticle3413343WOS:0007719204000042-s2.0-85124833574N/AQ3