SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler
Glycation of soy protein isolate with two ketoses: d-Allulose and fructose
International Journal of Food Science and Technology
, cilt.56, sa.11, ss.5461-5470, 2021 (SCI-Expanded)
High hydrostatic pressure assisted extraction of pectin from sugar beet pulp
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, cilt.56, sa.10, ss.4861-4870, 2021 (SCI-Expanded)
Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure
International Journal of Food Science and Technology
, cilt.56, sa.9, ss.4367-4375, 2021 (SCI-Expanded)
In vitro digestibility of rare sugar (D-allulose) added pectin–soy protein gels
International Journal of Food Science and Technology
, cilt.56, sa.7, ss.3421-3431, 2021 (SCI-Expanded)
Diğer Dergilerde Yayınlanan Makaleler
Research on the characteristics of model meat systems with emulsion gels including different legume flours
International Journal of Agriculture, Environment and Food Sciences
, cilt.7, sa.4, ss.807-817, 2023 (Hakemli Dergi)
Enkapsulasyon Maddesi Olarak Lipozom ve Gıdalarda Kullanımı Yapısı Karakterizasyonu Uretimi ve Stabilitesi
Akademik Gıda
, cilt.12, ss.41-57, 2014 (Hakemli Dergi)
Enkapsülasyon Maddesi Olarak Lipozom ve Gıdalarda Kullanımı Yapısı Karakterizasyonu Üretimi ve Stabilitesi
Akademik Gıda Dergisi
, cilt.12, sa.4, ss.41-57, 2014 (Hakemli Dergi)
Ansiklopedide Bölümler
Reference Module in Food Science
Elsevier Science, Oxford/Amsterdam , ss.1-2, 2016