Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes
Journal of Food Engineering, No. 118, 2013, s. 289-295
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Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region
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A new application with characterized oil-in-water-in-oil double emulsions: Gelatin-xanthan gum complexes for the edible oil industry
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The Development of Thermoresponsive Multifunctional Chitosan Films Suitable for Food Packaging
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Emulsion electrospinning of zein or gelatin-pectin with carotenoid from watermelon
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İNAN ÇINKIR NURAY,AĞÇAM ERDAL,ALTAY FİLİZ,AKYILDIZ ASİYE
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Large deformation properties of gelatin-xanthan gum mixtures with co-solutes at high concentration
The IFT Annual Meeting, Şikago/AMERİKA BİRLEŞİK DEVLETLERİ, 28 Temmuz 2007
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Rheological evaluation of gelatin\u2013xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region
Food Hydrocolloids, Vol. 28, No. 1, Temmuz 2012, s. 141-150, ISSN: 0268-005X
ALTAY FİLİZ,SUNDARAM GUNASEKARAN
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Gelling properties of gelatin xanthan gum systems with high levels of co solutes
JOURNAL OF FOOD ENGINEERING, Vol. 118, No. 3, Ekim 2013, s. 289-295, ISSN: 0260-8774
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Viscoelasticity of gelatin gels in mixture with high levels of sugar
The IFT Annual Metting, New Orleans/AMERİKA BİRLEŞİK DEVLETLERİ, 16 Temmuz 2005
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Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers
Food Hydrocolloids, No. 39, 2014, s. 19-26, Elsevier
NAGIHAN OKUTAN, PINAR TERZI, FILIZ ALTAY
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Rheological characterization of gelatin-xanthan gum mixture with co-solutes at high concentration
The IFT Annual Meeting, Haziran 2006
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Mechanical spectra and calorimetric evaluation of gelatin-xanthan gum systems with high levels of co-solutes in the glassy state
Food Hydrocolloids, No. 30, 2013, s. 531-540
FILIZ ALTAY, SUNDARAM GUNASEKARAN
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Calorimetric Tg of gelatin-xanthan gum systems with high levels of co-solutes
The IFT Annual Meeting, Temmuz 2007
F. ALTAY, S. GUNASEKARAN
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Large deformation properties of gelatin-xanthan gum mixtures with co-solutes at high concentration
The IFT Annual Meeting, Temmuz 2007
F. ALTAY, S. GUNASEKARAN
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Mechanical spectra and calorimetric evaluation of gelatin-xanthan gum systems with high levels of co-solutes in the glassy state
Food Hydrocolloids, No. 30, 2013, s. 531-540
FILIZ ALTAY, SUNDARAM GUNASEKARAN
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Layer by layer electrospun polyacrylonitrile-gelatin nanofiber membranes for apple juice filtration
NANOTR 11 Konferansı, Ankara/TÜRKİYE, 22 Haziran 2015
MERT AHMET MUSAP,BAKIR BÜŞRA,OKUTAN NAGİHAN,ALTAY FİLİZ
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Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers
FOOD HYDROCOLLOIDS, Vol. 39, Ağustos 2014, s. 19-26, ISSN: 0268-005X
OKUTAN NAGİHAN,TERZİ PINAR,ALTAY FİLİZ
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Gelatin nanofibers with black elderberry, Au nanoparticles and SnO2 as intelligent packaging layer used for monitoring freshness of Hake fish
Food Chemistry, Vol. 437, No. 137843, Mart 2024, ISSN: 0308-8146
ALTAY FİLİZ,CEYLAN ZAFER,ÇETİNKAYA TURGAY,BİLDİK FATİH
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Drug loading of tannic acid crosslinked hydroxyapatite/gelatin composites via spray dryer and kinetic studies
Drying Technology, Vol. 41, No. 16, Eylül 2023, s. 2688-2702, ISSN: 0737-3937
BAŞER GÜMÜŞ IRMAK, KAHRAMAN EBRU, ERDÖL AYDIN NALAN, SAYGILI GÜLHAYAT
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Optimization of 5-FU adsorption on gelatin incorporated graphene oxide nanocarrier and application for antitumor activity
Elsevier BV, Vol. 80, Şubat 2023, ISSN: 1773-2247
KAHRAMAN EBRU, ERDÖL AYDIN NALAN, SAYGILI GÜLHAYAT
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