ARAMA SONUÇLARI

Toplam 5 adet sonuçtan 5 tanesi görüntülenmektedir.

Stabilization of solid lipid nanoparticles with glycyrrhizin

European Food Research and Technology, Mart 2023, ISSN: 14382377

SALMİNEN HANNA, KASAPOĞLU KADRİYE NUR, ÖZÇELİK BERAAT, WEİSS JOCHEN

Effect of the type of the emulsifier on the physical and chemical stability of oil-in-water emulsions

Fen Bilimleri Enstitüsü, Yeditepe Üniversitesi, 2017

DUYGU KIBICI

Derya Kahveci Karıncaoğlu Tez Yüksek Lisans Tamamlandı

Effect of emulsifier type, maltodextrin, and β-cyclodextrin on physical and oxidative stability of oil-in-water emulsions

JOURNAL OF FOOD SCIENCE, Vol. 84, No. 6, Mart 2019, s. 1273-1280, ISSN: 0022-1147

KİBİCİ DUYGU,KAHVECİ DERYA

Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production

Elsevier BV, Vol. 226, Ocak 2023, ISSN: 0141-8130

KARASU SALİH, DERTLİ ENES, TEKİN ÇAKMAK ZEYNEP HAZAL, YALMANCI DİLARA

Enes Dertli Özgün Makale

Influence of emulsifier type on the stabilization of palm olein double emulsion (W/O/W)-based delivery systems for reduced calorie foods

Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2017

GAMZE HANBEYOĞLU AKTÜRK

Beraat Özçelik Tez Yüksek Lisans Tamamlandı