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Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil

Ultrasonics sonochemistry, 2018-03, Vol.41, p.466-474

2018

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Synthesis of nanocrystalline ZnSe by mechanical alloying

Journal of materials research, 2023-09, Vol.38 (18), p.4261-4271

2023

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Characterization of biodegradable bi‐layer films from thermoplastic starch and poly‐l‐lactic acid

Journal of applied polymer science, 2024-05, Vol.141 (20), p.n/a

2024

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Material considerations for the design of 2D/3D hot electron transistors

APL materials, 2021-08, Vol.9 (8), p.081103-081103-10

2021

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Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins

International journal of biological macromolecules, 2020-02, Vol.144, p.760-769

Saricaoglu, Furkan Turker

2020

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Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products

Journal of food science and technology, 2019-03, Vol.56 (3), p.1405-1415

2019

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Characterization of pomegranate peel extract loaded nanophytosomes and the enhancement of bio-accessibility and storage stability

Food chemistry, 2023-01, Vol.398, p.133921-133921, Article 133921

2023

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Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

Foods, 2023-04, Vol.12 (9), p.1791

2023

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Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

Anais da Academia Brasileira de Ciências, 2022, Vol.94 (1), p.e20191172-e20191172

2022

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Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched "Boba Balls"

Foods, 2022-11, Vol.11 (23), p.3785

2022

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Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues

Food science & nutrition, 2024-07, Vol.12 (7), p.4952-4965

2024

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Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks

Meat science, 2019-12, Vol.158, p.107912-107912, Article 107912

2019

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Physical, Chemical, Thermal and Microstructural Characterization of Edible Films from Mechanically Deboned Chicken Meat Proteins

Journal of polymers and the environment, 2019-05, Vol.27 (5), p.1071-1085

2019

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Physicochemical, antioxidant and antimicrobial properties of mechanically deboned chicken meat protein films enriched with various essential oils

Food packaging and shelf life, 2020-09, Vol.25, p.100527, Article 100527

2020

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The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades

Food Science and Technology Research, 2013, Vol.19(5), pp.849-853

2013

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Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products

Journal of food engineering, 2018-09, Vol.233, p.98-108

2018

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Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone

Food science & technology, 2021-05, Vol.143, p.111154, Article 111154

2021

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Nucleation and growth of graphene/Mo 2 C heterostructures on Cu through CVD

Journal of the American Ceramic Society, 2022-02, Vol.105 (2), p.815-822

2022

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High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films

Food hydrocolloids, 2018-11, Vol.84, p.135-145

2018

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Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

Food science and technology international, 2024-06, Vol.30 (4), p.329-339

2024

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Gelatin extraction from chicken skin by conventional and Ohmic heating methods and comparison with commercial halal gelatins

Food hydrocolloids, 2024-05, Vol.150, p.109694, Article 109694

2024

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Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins

Journal of food engineering, 2017-12, Vol.215, p.161-171

2017

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Nucleation and growth of graphene/Mo2C heterostructures on Cu through CVD

Journal of the American Ceramic Society, 2022-02, Vol.105 (2), p.815-822

2022

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Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development

Journal of food processing and preservation, 2021-09, Vol.45 (9), p.n/a

2021

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Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis

Food and bioproducts processing, 2016-10, Vol.100, p.118-131

2016

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Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil

Synthesis of nanocrystalline ZnSe by mechanical alloying

Characterization of biodegradable bi‐layer films from thermoplastic starch and poly‐l‐lactic acid

Material considerations for the design of 2D/3D hot electron transistors

Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins

Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products

Characterization of pomegranate peel extract loaded nanophytosomes and the enhancement of bio-accessibility and storage stability

Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched "Boba Balls"

Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues

Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks

Physical, Chemical, Thermal and Microstructural Characterization of Edible Films from Mechanically Deboned Chicken Meat Proteins

Physicochemical, antioxidant and antimicrobial properties of mechanically deboned chicken meat protein films enriched with various essential oils

The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades

Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products

Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone

Nucleation and growth of graphene/Mo 2 C heterostructures on Cu through CVD

High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

Gelatin extraction from chicken skin by conventional and Ohmic heating methods and comparison with commercial halal gelatins

Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins

Nucleation and growth of graphene/Mo2C heterostructures on Cu through CVD

Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development

Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis

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