ARAMA SONUÇLARI

Toplam 3 adet sonuçtan 3 tanesi görüntülenmektedir.

Oil Phase Solubility Rather Than Diffusivity Determines the Release of Entrapped Amino Acids and Di-Peptides from Water-in-Oil-in-Water Emulsions

MOLECULES, Vol. 27, No. 2, Ocak 2022, ISSN: 1420-3049

KOCAMAN ESRA, RABİTİ DAVİDE, MURİLLO MORENO JUAN SEBASTİAN, CAN KARAÇA ASLI, VAN DER MEEREN PAUL

Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity

Food Research International, Vol. 137, Kasım 2020, s. 109527, ISSN: 0963-9969

KOCAMAN ESRA,CAN KARAÇA ASLI,VAN DER MEEREN PAUL

Influence of emulsifier type on the stabilization of palm olein double emulsion (W/O/W)-based delivery systems for reduced calorie foods

Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2017

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