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Toplam 34 adet sonuçtan 20 tanesi görüntülenmektedir.

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Özel Aralık Girişi

Effects of polyols on gelation kinetics, gel hardness, and drying properties of alginates subjected to internal gelation
LWT - Food Science and Technology, Vol. 92, Haziran 2018, s. 297-303, ISSN: 0023-6438
CAN KARAÇA ASLI,İBRAHİM GÖKÇE ERDEM,AK MEHMET
Aslı Can Karaça Özgün Makale
Determination of pre gelation and post gelation activationenergies during free radical crosslinking copolymerization
composite interfaces, Vol. 12, No. 5, 2005, s. 395-410
AKTAŞ DEMET,PEKCAN MEHMET ÖNDER
Demet Aktaş Özgün Makale
Effect of drying temperature on gelation of corn starch
The IFT Annual Meeting, New Orleans/AMERİKA BİRLEŞİK DEVLETLERİ, 16 Mayıs 2005
ALTAY FİLİZ,GUNASEKARAN SUNDARAM
Filiz Altay Özet Bildiri
Basic principles of cryotropic gelation
Advances in Polymer Science, 2014, ISSN: 0065-3195
LOZINSKY VLADIMIR,OKAY OĞUZ
Oğuz Okay Özgün Makale
Macroporous methacrylated hyaluronic acid cryogels of high mechanical strength and flow-dependent viscoelasticity
CARBOHYDRATE POLYMERS, Vol. 229, No. null, 2020, ISSN: 0144-8617
TAVŞANLI BURAK,OKAY OĞUZ
Stretchable silk fibroin hydrogels
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, Vol. 161, No. null, 2020, s. 1371-1380, ISSN: 0141-8130
ORAL CİĞDEM BUSE,YETİSKİN BERKANT,OKAY OĞUZ
Encapsulation of zinc-chlorophyll derivatives in whey protein matrix by emulsion/cold-set gelation
GIDA / THE JOURNAL OF FOOD, Vol. 43, Ocak 2018, s. 174-183, ISSN: 1300-3070
BİLEK SEDA,ÖZKAN GÜLAY
Gülay Özkan Özgün Makale
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
Encapsulation Of Black Carrot Extract In Pectin And Or Na Alginat Beads By External Cold Gelation
1st Black Sea Association of Food science and Technology, ohrid/MAKEDONYA, 22 Eylül 2016
ÖZKAN GÜLAY,KURNAZ MELDA,ÇAPANOĞLU GÜVEN ESRA
Gülay Özkan Özet Bildiri
Elucidation of multiple point interactions of pyranine fluoroprobe during the gelation
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, Vol. 72, No. 2, 2009, s. 332-338
YILMAZ YAŞAR,UYSAL N,GELİR A,GÜNEY ORHAN,AKTAŞ DEMET,GÖYEBAKAN S,ONER A
Yaşar Yılmaz Özgün Makale
Fluorescence method to study gelation swelling and drying processes in gels formed by solution free radical copolymerization
PROGRESS IN COLLOID AND POLYMER SCIENCE, Vol. 10, 1996, s. 89-97
PEKCAN MEHMET ÖNDER,YILMAZ YAŞAR
Yaşar Yılmaz Özgün Makale
Testing percolation theory in the laboratory Measuring the critical exponentsand fractal dimension during gelation
PHYSICAL REVIEW E, Vol. 77, No. 051521, Ocak 2008, s. 51521-51524
YILMAZ YAŞAR,ALİ GELİR,ALVEROĞLU DURUCU ESRA,UYSAL NİHAN
Yaşar Yılmaz Özgün Makale
Determination of reaction activation energy during gelation in free radical crosslinking copolymerization using the steady state fluorescence method
JOURNAL OF APPLIED POLYMER SCIENCE, Vol. 61, No. 13, 1996, s. 2279-2284
PEKCAN MEHMET ÖNDER,YILMAZ YAŞAR,OKAY OĞUZ
Yaşar Yılmaz Özgün Makale
Encapsulation Of Black Carrot Extract In Pectin And Or Na Alginat Beads By External Cold Gelation
1st Black Sea Association of Food science and Technology, 22 Eylül 2016
ÖZKAN GÜLAY,KURNAZ MELDA,ÇAPANOĞLU GÜVEN ESRA
Esra Çapanoğlu Güven Özet Bildiri
Testing percolation theory in the laboratory Measuring the critical exponents and fractal dimension during gelation
PHYSICAL REVIEW E, Vol. 77, No. 5, Mayıs 2008, s. 51121-51122, ISSN: 1539-3755
YILMAZ YAŞAR,ALİ GELİR,ALVEROĞLU DURUCU ESRA,NİHAN UYSAL
Esra Alveroğlu Durucu Özgün Makale
Effect of drying temperature on gelation of corn starch
The IFT Annual Meeting, Temmuz 2005
F. ALTAY, S. GUNASEKARAN
Filiz Altay Bildiri
Gelation and rheological properties of an imitation cheese base with low protein content
The 9th International Hydrocolloids Conference, 15 Haziran 2008
KIZILÖZ M B,CUMHUR O,ÖZEN ASLI EMİNE,ALTAY FİLİZ,KILIÇ AKYILMAZ MERAL
Filiz Altay Özet Bildiri
Effect of drying temperature on gelation of corn starch
The IFT Annual Meeting, Temmuz 2005
F. ALTAY, S. GUNASEKARAN
Filiz Altay Bildiri
Gelation and rheological properties of an imitation cheese base with low protein content
The 9th International Hydrocolloids Conference, Haziran 2008
M. B. KIZILOZ, O. CUMHUR, A.E. OZEN, F. ALTAY, M. KILIC
Filiz Altay Bildiri
Gelation and rheological properties of an imitation cheese base with low protein content
The 9th International Hydrocolloids Conference, Haziran 2008
M. B. KIZILOZ, O. CUMHUR, A.E. OZEN, F. ALTAY, M. KILIC
Filiz Altay Bildiri

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