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Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

Food research international, 2011-11, Vol.44 (9), p.2742-2750

2011

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Encapsulation of Flaxseed Oil Using a Benchtop Spray Dryer for Legume Protein–Maltodextrin Microcapsule Preparation

Journal of agricultural and food chemistry, 2013-05, Vol.61 (21), p.5148-5155

2013

Volltextzugriff (PDF)

Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review

Molecules (Basel, Switzerland), 2024-06, Vol.29 (11), p.2431

2024

Volltextzugriff (PDF)

Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities

ACS omega, 2022-06, Vol.7 (22), p.18192-18196

2022

Volltextzugriff (PDF)

Physicochemical and functional properties of proteins isolated from local beans of Turkey

Food science & technology, 2020-08, Vol.130, p.109609, Article 109609

2020

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Recent trends in the application of protein electrospun fibers for loading food bioactive compounds

Food Chemistry: X, 2023-12, Vol.20, p.100922-100922, Article 100922

2023

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Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

Food Chemistry: X, 2023-10, Vol.19, p.100771-100771, Article 100771

2023

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Encapsulation of black pepper seed oil using maltodextrin and pea protein

Food science and technology international, 2020-07, Vol.26 (5), p.369-378

Can Karaca, Asli

2020

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Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil

Food chemistry, 2013-08, Vol.139 (1-4), p.448-457

2013

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Plant protein-based emulsions for the delivery of bioactive compounds

Advances in colloid and interface science, 2023-06, Vol.316, p.102918-102918, Article 102918

2023

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Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction

Food research international, 2011-11, Vol.44 (9), p.2991-2998

2011

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The 3D printed probiotic products; an emerging category of the functional foods for the next-generations

Trends in food science & technology, 2024-06, Vol.148, p.104526, Article 104526

2024

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Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity

Food research international, 2020-11, Vol.137, p.109527-109527, Article 109527

2020

Volltextzugriff (PDF)

Advances in transglutaminase cross-linked protein-based food packaging films; a review

International journal of biological macromolecules, 2023-12, Vol.253, p.127399-127399, Article 127399

2023

Volltextzugriff (PDF)

Strategies for further stabilization of lipid-based delivery systems with a focus on solidification by spray-drying

Trends in food science & technology, 2024-04, Vol.146, p.104412, Article 104412

2024

Volltextzugriff (PDF)

Recent advancements in curcumin extraction, chemical/bio-synthesis, purification, and food applications

Critical reviews in food science and nutrition, 2024-05, p.1-17

2024

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Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate

Journal of the science of food and agriculture, 2016-01, Vol.96 (2), p.449-455

2016

Volltextzugriff (PDF)

Evaporation Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industry

1, 2024

Volltextzugriff (PDF)

Application of encapsulated flavors in food products; opportunities and challenges

Food chemistry, 2024-03, Vol.436, p.137743-137743, Article 137743

2024

Volltextzugriff (PDF)

Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction

Comprehensive reviews in food science and food safety, 2023-05, Vol.22 (3), p.2197-2234

2023

Volltextzugriff (PDF)

How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?

Food hydrocolloids, 2023-04, Vol.137, p.108375, Article 108375

2023

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Canned fish products: Current issues and future perspectives

Mediterranean Journal of nutrition and metabolism, 2022-01, Vol.15 (4), p.575-579

2022

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Encapsulation of Cumin (Cuminum cyminum L.) Seed Essential Oil in the Chickpea Protein–Maltodextrin Matrix

ACS omega, 2023-01, Vol.8 (4), p.4156-4164

2023

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Complex coacervation in pea protein isolate–chitosan mixtures

Food research international, 2011-06, Vol.44 (5), p.1441-1446

2011

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Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

Sustainability, 2022-01, Vol.14 (2), p.849

2022

Volltextzugriff (PDF)

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Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

Encapsulation of Flaxseed Oil Using a Benchtop Spray Dryer for Legume Protein–Maltodextrin Microcapsule Preparation

Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review

Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities

Physicochemical and functional properties of proteins isolated from local beans of Turkey

Recent trends in the application of protein electrospun fibers for loading food bioactive compounds

Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

Encapsulation of black pepper seed oil using maltodextrin and pea protein

Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil

Plant protein-based emulsions for the delivery of bioactive compounds

Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction

The 3D printed probiotic products; an emerging category of the functional foods for the next-generations

Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity

Advances in transglutaminase cross-linked protein-based food packaging films; a review

Strategies for further stabilization of lipid-based delivery systems with a focus on solidification by spray-drying

Recent advancements in curcumin extraction, chemical/bio-synthesis, purification, and food applications

Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate

Evaporation Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industry

Application of encapsulated flavors in food products; opportunities and challenges

Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction

How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?

Canned fish products: Current issues and future perspectives

Encapsulation of Cumin (Cuminum cyminum L.) Seed Essential Oil in the Chickpea Protein–Maltodextrin Matrix

Complex coacervation in pea protein isolate–chitosan mixtures

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

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