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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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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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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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
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Rheological characterization of gelatin-xanthan gum mixture with co-solutes at high concentration
The IFT Annual Meeting, Haziran 2006
F. ALTAY, S. GUNASEKARAN
|
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
|
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
|
Large deformation properties of gelatin-xanthan gum mixtures with co-solutes at high concentration
The IFT Annual Meeting, Temmuz 2007
F. ALTAY, S. GUNASEKARAN
|
Viscoelasticity of gelatin gels in mixture with high levels of sugar
The IFT Annual Meeting, Temmuz 2005
F. ALTAY, S. GUNASEKARAN, S. KASAPIS
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Viscoelasticity of gelatin gels in mixture with high levels of sugar
The IFT Annual Meeting, Temmuz 2005
F. ALTAY, S. GUNASEKARAN, S. KASAPIS
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Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region
Food Hydrocolloids, No. 28, 2012, s. 141-150
FILIZ ALTAY, SUNDARAM GUNASEKARAN
|
Calorimetric Tg of gelatin-xanthan gum systems with high levels of co-solutes
The IFT Annual Meeting, Temmuz 2007
F. ALTAY, S. GUNASEKARAN
|
Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region
Food Hydrocolloids, No. 28, 2012, s. 141-150
FILIZ ALTAY, SUNDARAM GUNASEKARAN
|
Large deformation properties of gelatin-xanthan gum mixtures with co-solutes at high concentration
The IFT Annual Meeting, Ağustos 2007
F. ALTAY, S. GUNASEKARAN
|
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
|
Rheological characterization of gelatin-xanthan gum mixture with co-solutes at high concentration
The IFT Annual Meeting, Haziran 2006
F. ALTAY, S. GUNASEKARAN
|
Optimization of The Electrospinning Process Variables For Gelatin/ Silver Nanoparticles/Bioactive Glass Nanocomposites for Bone Tissue Engineering
POLYMER COMPOSITES, Vol. 41, No. 6, Şubat 2020, s. 2411-2425, ISSN: 0272-8397
AKTÜRK AYŞEN, EROL TAYGUN MELEK MÜMİNE, GÖLLER GÜLTEKİN
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Fabrication of nanocomposite mat through incorporating bioactive glass particles into gelatin poly caprolactone nanofibers by using Box Behnken design
Materials Science and Engineering: C, 2016
GÖNEN SEZA ÖZGE,EROL TAYGUN MELEK MÜMİNE,AKTÜRK AYŞEN,OSKAY SADRİYE
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Fabrication and Characterization of Polyvinyl Alcohol/Gelatin/ Silver Nanoparticle Nanocomposite Materials
Eurasian Journal of Biological and Chemical Sciences, Ocak 2019, ISSN: 2651-5237
AKTÜRK AYŞEN,CENİK BÜŞRA,AYDOĞDU ZELİHA,EROL TAYGUN MELEK MÜMİNE,KARBANCIOĞLU GÜLER HATİCE FUNDA,OSKAY SADRİYE
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