ARAMA SONUÇLARI

Toplam 9 adet sonuçtan 9 tanesi görüntülenmektedir.

Whey protein isolate edible films incorporated with essential oils: Antimicrobial activity and barrier properties

POLYMER DEGRADATION AND STABILITY, Vol. 179, Eylül 2020, ISSN: 0141-3910

CAKMAK HULYA,OZSELEK YESİM,TURAN OSMAN YAĞIZ,FIRATLIGİL DURMUŞ FATMA EBRU,KARBANCIOĞLU GÜLER HATİCE FUNDA

Hatice Funda Karbancıoğlu Güler Özgün Makale Edible filmsAntimicrobialResponse surface methodologyWhey proteinEssential oilsANTIOXIDANT

Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components

Food Hydrocolloids, Vol. 133, Aralık 2022, ISSN: 0268-005X

FALSAFİ SEİD REZA, CAN KARAÇA ASLI, DENG LİZHEN, WANG YONG, Lİ HE, ASKARİ GHOLAMREZA, ROSTAMABADİ HADİS

Aslı Can Karaça Derleme Makale

Whey protein isolate edible films incorporated with essential oils: Antimicrobial activity and barrier properties

Polymer Degradation and Stability, Vol. 179, Ocak 2020, ISSN: 0141-3910

ÇAKMAK HÜLYA, ÖZSELEK YEŞİM, TURAN OSMAN YAĞIZ, FIRATLIGİL DURMUŞ FATMA EBRU, KARBANCIOĞLU GÜLER HATİCE FUNDA

Fatma Ebru Fıratlıgil Özgün Makale

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

Filiz Altay Özgün Makale

The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing

FOOD FUNCTION, Vol. 9, No. 4, 2018, s. 2193-2200, ISSN: 2042-6496

TURAN KUNTER DENİZ,GİBİS MONİKA,GÜNEŞ GÜRBÜZ,BAİER STEFAN K.,WEİSS JOCHEN

Gürbüz Güneş Özgün Makale MAILLARD REACTIONBETA-LACTOGLOBULINGLYCOSYLATIONPOLYSACCHARIDESSPECTROSCOPYMEMBRANES

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

IMPROVEMENT OF PHYSICAL PROPERTIES OF NONFAT FERMENTED MILK DRINK BY USING WHEY PROTEIN CONCENTRATE

Journal of Texture Studies, Vol. 40, No. 3, Haziran 2009, s. 288-299, ISSN: 00224901

ÖZEN ASLI EMİNE,KILIÇ AKYILMAZ MERAL

Meral Kılıç Akyılmaz Özgün Makale

The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels

FOOD AND BIOPRODUCTS PROCESSING, Vol. 102, No. null, 2017, s. 72-80, ISSN: 0960-3085

BİLEK SEDA,YILMAZ FATİH MEHMET,ÖZKAN GÜLAY

Gülay Özkan Özgün Makale Black carrotIndustrial processingNatural colorantMicroencapsulationAnthocyaninPhenolic compoundANTIOXIDANT CAPACITYL.JUICESTABILITYEXTRACTSSTORAGECOLORMICROENCAPSULATIONTEMPERATUREPOLYPHENOLS

Formation of whey protein isolate WPI dextran conjugates in fibers produced by needleless electrospinning MC Meeting and Workshop on Composite nanofabrication food and pharma related application and packaging controlled release

MC Meeting and Workshop on Composite, nanofabrication, food and pharma related application and packaging, controlled release, 25 Mart 2015

TURAN DENİZ,WEİSS JOCHEN,BAİER STEPHAN K,GÜNEŞ GÜRBÜZ

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