ARAMA SONUÇLARI

Toplam 2 adet sonuçtan 2 tanesi görüntülenmektedir.

Comparison of oil-in-water emulsions stabilized by beta cyclodextrin and its blend with mono- diglycerides in terms of physical and oxidative stability

15th Euro Fed Lipid Congress, Uppsala/İSVEÇ, 27 Ağustos 2017

KIBICI DUYGU,KAHVECİ DERYA

Derya Kahveci Karıncaoğlu Özet Bildiri

A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications

FOOD CHEMISTRY, Vol. 272, No. null, 2019, s. 494-506, ISSN: 0308-8146

ÖZKAN GÜLAY,FRANCO PAOLA,DE MARCO IOLANDA,XİAO JİANBO,ÇAPANOĞLU GÜVEN ESRA

Gülay Özkan Özgün Makale Microencapsulation methodsFood antioxidantsMicroparticleFood applicationsSUPERCRITICAL ANTISOLVENT PROCESSFREEZE-DRYING TECHNIQUECOMPLEX COACERVATIONBETA-CYCLODEXTRINCARBON-DIOXIDEEMULSIFICATION/INTERNAL GELATIONPHYSICOCHEMICAL PROPERTIESPHYTOCHEMICAL CONTENTCONTROLLED-RELEASEINCLUSION COMPLEX

ARAMA SONUÇLARI

Arama

Yıllara göre arama