Utilization of electrospun nanofibers containing gelatin or gelatin-cellulose acetate for preventing syneresis in tomato ketchup
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2014
SAMAN HENDESSİ
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Electrospun gelatin nanofibers as stabilizers in emulsions
The IFT Annual Meeting, 2013
NAGIHAN OKUTAN, PINAR TERZI, SAMAN HENDESSI, FILIZ ALTAY
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Layer by layer electrospun polyacrylonitrile-gelatin nanofiber membranes for apple juice filtration
NANOTR 11 Konferansı, 2015
AHMET MUSAP MERT, BUSRA BAKIR, NAGIHAN OKUTAN, FILIZ ALTAY
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Electrospun nylon and electrospun gelatin encapsulated antioxidants for functional textile applications
5th International Istanbul Textile Congress 2015: Innovative Technolog, 2015
NAGIHAN OKUTAN, AHMET CIFTCI, FILIZ ALTAY
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Controlled release of tetracycline hydrochloride from copolymer/gelatin nanofibers
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2020
AYŞE METİN
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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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Large deformation properties of gelatin-xanthan gum mixtures with co-solutes at high concentration
The IFT Annual Meeting, Temmuz 2007
F. ALTAY, S. GUNASEKARAN
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Large deformation properties of gelatin-xanthan gum mixtures with co-solutes at high concentration
The IFT Annual Meeting, Ağustos 2007
F. ALTAY, S. GUNASEKARAN
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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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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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Rheological characterization of gelatin-xanthan gum mixture with co-solutes at high concentration
The IFT Annual Meeting, Haziran 2006
F. ALTAY, S. GUNASEKARAN
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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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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 characterization of gelatin-xanthan gum mixture with co-solutes at high concentration
The IFT Annual Meeting, Haziran 2006
F. ALTAY, S. GUNASEKARAN
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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
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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
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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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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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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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