ARAMA SONUÇLARI

Toplam 9 adet sonuçtan 9 tanesi görüntülenmektedir.

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

FOOD CHEMISTRY, Vol. 272, Ocak 2019, s. 494-506, ISSN: 0308-8146

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

The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, Vol. 58, Nisan 2021, s. 1274-1285, ISSN: 0022-1155

YÜCETEPE AYSUN,YAVUZ DÜZGÜN MERVE,ŞENSU EDA,BİLDİK FATİH,DEMİRCAN EVREN,ÖZÇELİK BERAAT

The Impact of Esterification Degree and Source of Pectinson Complex Coacervation as a Tool to Mask the Bitterness of PotatoProtein Isolates

Food Biophysics, Ocak 2020, ISSN: 1557-1858

YAVUZ DÜZGÜN MERVE,ZEEB BENJAMİN,DREHER JOHANNES,ÖZÇELİK BERAAT,WEİSS JOCHEN

Beraat Özçelik Özgün Makale

Modulation of the bitterness of pea and potato proteins by a complex coacervation method

Food Function, Eylül 2019, s. 2261-2269, ISSN: 2042-6496

ZEEB BENJAMİN,YAVUZ DÜZGÜN MERVE,DREHER JOHANNES,EVERT JACOB,STRESSLER TİMO,FİSCHER LUTZ,ÖZÇELİK BERAAT,WEİSS JOCHEN

Beraat Özçelik Özgün Makale

The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosan

Journal of Food Science and Technology, Vol. 58, Temmuz 2020, ISSN: 0022-1155

YÜCETEPE AYSUN,YAVUZ DÜZGÜN MERVE,ŞENSU DEMİR EDA,BİLDİK FATİH,DEMİRCAN EVREN,ÖZÇELİK BERAAT

Evren Demircan Özgün Makale

Encapsulation of structured lipids containing medium and long chain fatty acids by complex coacervation of gelatin and gum arabic

Journal of Food Process Engineering, Vol. 41, No. 8, Aralık 2018, ISSN: 0145-8876","1745-4530

YÜKSEL BİLSEL ALEV, ŞAHİN YEŞİLÇUBUK NEŞE

Complex coacervation in pea protein isolate–chitosan mixtures

Food Research International, Vol. 44, Haziran 2011, s. 1441-1446, ISSN: 0963-9969

ELMER CATHERİNE,CAN KARAÇA ASLI,LOW NİCHOLAS,NİCKERSON MİCHAEL

Aslı Can Karaça Özgün Makale

Encapsulation of structured lipids containing medium‐ and long chain fatty acids by complex coacervation of gelatin and gum arabic

JOURNAL OF FOOD PROCESS ENGINEERING, Vol. 41, No. 8, Aralık 2018, ISSN: 0145-8876

YÜKSEL ALEV, ŞAHİN YEŞİLÇUBUK NEŞE

Encapsulation of phase change materials by complex coacervation to improve thermal performances of woven fabrics

Thermochimica Acta, Vol. 467, No. 1-2, Ocak 2008, s. 63-72, ISSN: 00406031

ÖNDER KARAOĞLU EMEL,SARIER NİHAL,ÇİMEN ERHAN