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Özel Aralık Girişi
Rheology of poly (lactic acid)-based systems
Polymer Reviews, Vol. 59, No. 3, Ağustos 2019, s. 465-509, ISSN: 1558-3724
NOFAR MOHAMMADREZA,SALEHİYAN REZA,RAY SUPRAKAS SİNHA
Mohammadreza Nofar Derleme Makale
The Investigations on Influence of BDTACl Surfactant on Rheologic Electrokinetic XRD and IR Properties of Na Activated Bentonite Dispersions
II-Brazilian Conference on Rheology, Rio de Janeiro/BREZİLYA, 7 Temmuz 2004
GÜNİSTER EBRU,ÜNLÜ CÜNEYT HÜSEYİN,ATICI OYA,ECE ÖMER IŞIK,GÜNGÖR NURFER
Cüneyt Hüseyin Ünlü Özet Bildiri
Emulsifying properties of commonly used wall materials and select plant proteins for stabilization of black pepper seed oil emulsions
The International Symposium on Food Rheology and Texture, 19 Ekim 2018
CAN KARAÇA ASLI
Aslı Can Karaça Özet Bildiri
Effect of lecithin and pea protein isolate on double emulsions
The International Symposium on Food Rheology and Texture, 19 Ekim 2018
KOCAMAN ESRA,CAN KARAÇA ASLI,VAN DER MEEREN PAUL
Aslı Can Karaça Özet Bildiri
Rheology and structure of aqueous bentonite polyvinyl alcohol dispersions
Bulletin of Materials Science, Vol. 29, No. 5, Ekim 2006, s. 449-456, ISSN: 0250-4707
İŞÇİ TURUTOĞLU SEVİM,ÜNLÜ CÜNEYT HÜSEYİN,ATICI OYA,GÜNGÖR NURFER
Sevim İşçi Turutoğlu Özgün Makale
Viscosity and small amplitude oscillatory measurements of liquid and solid pekmez (grape molasses) blends
The 6th International Symposium on Food Rheology and Structure (ISFRS2, 2012
ERTAN SAHIN, FILIZ ALTAY
Filiz Altay Bildiri
Effect of nanofibers containing starch on rheological properties of olive oil
The 6th International Symposium on Food Rheology and Structure (ISFRS, 2012
NAGIHAN OKUTAN, PINAR TERZI, FILIZ ALTAY
Filiz Altay Bildiri
Rheology of Zile Pekmezi: from liquid to the 3D structure
The 3rd International Symposium on Traditional Foods from Adriatic to , 2015
NAGIHAN OKUTAN, BURCU CELEP, FILIZ ALTAY
Filiz Altay Bildiri
Rheology of Zile Pekmezi: from liquid to the 3D structure
The 3rd International Symposium on Traditional Foods from Adriatic to , 2015
NAGIHAN OKUTAN, BURCU CELEP, FILIZ ALTAY
Filiz Altay Bildiri
Technological role and metabolic potential of two EPS-producing strains in yogurt: impact on rheology and bioactive peptides release
IINTERNATIONAL CONFERENCE AND EXHIBITION ON NUTRACEUTICALS AND FUNCTIONAL FOODS 2021, NANJING/AMERİKA BİRLEŞİK DEVLETLERİ, 17 Ekim 2021
ALE ELISA C, CEYLAN FATMA DUYGU, BOLLİNG BRADLEY
Fatma Duygu Ceylan Adrar Özet Bildiri yoğurtreolojipeptid

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