A study on correlations between antimicrobial effects and diffusion coefficient, zeta potential and droplet size of essential oils
INTERNATIONAL JOURNAL OF FOOD ENGINEERING, Vol. 16, No. 11, Ocak 2020, ISSN: 2194-5764
MUTLU İNGÖK AYŞEGÜL, FIRTIN BURCU, KARBANCIOĞLU GÜLER HATİCE FUNDA, ALTAY FİLİZ
|
Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin
FOOD HYDROCOLLOIDS, Vol. 129, Ocak 2022, s. 107627, ISSN: 0268-005X
NAJAFİ ZAHRA, BİLDİK FATİH, ŞAHİN YEŞİLÇUBUK NEŞE, ALTAY FİLİZ
|
The use of encapsulated DNA in barcoding
International Congress on Food of Animal Origin, 2016
SERCAN DEDE, M. ARKADAS, YAHYA KEMAL AVSAR, FILIZ ALTAY
|
The influence of thermal processing on emulsion properties of defatted hazelnut flour
Food Chemistry, Vol. 10.1016/j.foodchem.2, No. Accep, Temmuz 2014
DENIZ TURAN, FILIZ ALTAY, ESRA CAPANOGLU GUVEN
|
Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers
Food Hydrocolloids, No. Accep, 2013
NAGIHAN OKUTAN, PINAR TERZI, FILIZ ALTAY
|
Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes
Journal of Food Engineering, No. 118, 2013, s. 289-295
FILIZ ALTAY, SUNDARAM GUNASEKARAN
|
A review of thermorheological evaluation of structure-function relationships in food and biopolymer systems
Journal of Biomechatronics Engineering, Vol. 2, No. 1, 2017, s. 29-44
SUNDARAM GUNASEKARAN, FILIZ ALTAY
|
A review of thermorheological evaluation of structure-function relationships in food and biopolymer systems
Journal of Biomechatronics Engineering, Vol. 2, No. 1, 2008, s. 29-44
SUNDARAM GUNASEKARAN, FILIZ ALTAY
|
Investigating the effect of roasting on functional properties of defatted hazelnut flour by Response Surface Methodology (RSM)
LWT - Food Science and Technology, No. 63, Mart 2015, s. 758-765, Elsevier
DENIZ TURAN, ESRA CAPANOGLU GUVEN, FILIZ ALTAY
|
Effect of viscosity on electrospinnability of feed solutions containing PLGA
International Symposium on Food Rheology and Texture, İstanbul/TÜRKİYE, 19 Ekim 2018, s. 119
ÇOKSARI GÜLAY,DEDE SERCAN,ARTIK NEVZAT,ALTAY FİLİZ
|
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
|
Viscosity and small amplitude oscillatory measurements of liquid and solid pekmez (grape molasses) blends
The 6th International Symposium on Food Rheology and Structure (ISFRS2, 2012
ERTAN SAHIN, FILIZ ALTAY
|
Effects of electrospinning on antifungal properties of thyme and cardamom oils
Eurasian Journal of Food Science and Technology, Vol. 5, No. 2, Aralık 2021, s. 105-116, ISSN: 2667-4890
YAVUZ TEMÜR HİLALNUR, KARBANCIOĞLU GÜLER HATİCE FUNDA, ALTAY FİLİZ
|
Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release
Journal of Food Measurement and Characterization, Vol. 15, Ocak 2021, s. 1865-1876, ISSN: 2193-4126
ÖZDEMİR ORHAN NECLA, BAYRAK ALİ, TAT TUBA, ALTAY FİLİZ, KIRALAN MUSTAFA, KURT ABDULLAH
|
Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium
Food Chemistry, Vol. 359, Nisan 2021, s. 129940, ISSN: 0308-8146
ÖZDEMİR ORHAN NECLA, BAYRAK ALİ, TAT TUBA, YANIK TURAN ZÜHRE NUR, ALTAY FİLİZ, HALKMAN A. KADİR
|
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
|
Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste)
Journal of the Science of Food and Agriculture, Vol. 85, No. 85, Ocak 2004, s. 105-111, ISSN: 0022-5142
ALTAY FİLİZ,AK MEHMET
|
Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology RSM
LWT-FOOD SCIENCE AND TECHNOLOGY, Vol. 63, No. 1, Eylül 2015, s. 758-765, ISSN: 0023-6438
TURAN DENİZ,ÇAPANOĞLU GÜVEN ESRA,ALTAY FİLİZ
|
Influence of Drying Temperature, Water Content, and Heating Rate on Gelatinization of Corn Starches
Journal of Agricultural and Food Chemistry, Vol. 54, No. 12, Haziran 2006, s. 4235-4245, ISSN: 0021-8561
ALTAY FİLİZ,SUNDARAM GUNASEKARAN
|
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
|