International Journals |
|
Year |
Content |
2016 | Journal / Book Name: Agriculture & Food No/Edition: 4 Authors: Yalçınöz, Kara. Ş. Erçelebi, E |
2016 | Journal / Book Name: Agriculture & Food No/Edition: 4 Authors: Yalçınöz, Kara. Ş. Erçelebi, E. |
2015 | Journal / Book Name: British Journal of Applied Science & Technology No/Edition: 10(4) Authors: Yalçınöz, Kara. Ş. Erçelebi, E. |
2013 | Journal / Book Name: Journal of Food Engineering No/Edition: 116 Authors: Ş. Kara, E. Alben Erçelebi |
2011 | Journal / Book Name: Journal of Food Science and Engineering No/Edition: 1 Authors: Alben Erçelebi, E., Kara, Ş., İbanoğlu, E. |
2009 | Journal / Book Name: European Food Research and Technology No/Edition: 229 Authors: Emine Alben Erçelebi, Esra İbanoğlu Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum |
2009 | Journal / Book Name: JOURNAL OF FOOD SCIENCE Authors: Emine Alben Erçelebi, Esra İbanoğlu Characterization of phase separation behaviour, emulsion stability, rheology and microstructure of egg white-polysaccharide mixtures |
2009 | Journal / Book Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION Authors: Emine Alben Erçelebi, Esra İbanoğlu Effects of ionic strength on the foaming properties of whey protein isolate and egg white in the presence of polysaccharides |
2007 | Journal / Book Name: FOOD CHEMISTRY No/Edition: 101 Authors: İbanoğlu, E., Alben Ercelebi, E. Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums |
2007 | Journal / Book Name: JOURNAL OF FOOD ENGINEERING No/Edition: 80 Authors: Alben Ercelebi, E. , İbanoğlu, E. Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate. |
2004 | Journal / Book Name: FOOD TECHNOLOGY AND BIOTECHNOLOGY No/Edition: 42 Authors: Alben, E., Erkmen, O. Production of Citric Acid from a New Substrate, Undersized Semolina, by Aspergillus niger. |
2002 | Journal / Book Name: JOURNAL OF FOOD ENGINEERING No/Edition: 80 Authors: Erkmen, O., Alben, E. Mathematical Modeling of Citric Acid Production and Biomass Formation byAspergillus niger in Undersized Semolina. |
Journal / Book Name: INTERNATIONAL JOURNAL OF FOOD PROPERTIES No/Edition: in press Authors: Alben Ercelebi, E. , İbanoğlu, E. Stability and rheological properties of egg yolk granule stabilized emulsions with pectin and guar gum. |
Communications Presented and Published In a Book In The National Scientific Meetings |
|
Year |
Content |
2006 | Journal / Book Name: Türkiye 9. Gıda Kongresi Authors: Alben, E. , İbanoğlu, E. Hidrokolloidlerin Peynir Altı Suyu Protein İzolatı ve Yumurta Beyazının Köpük Oluşturma Özelliğine Etkisi. |
2005 | Journal / Book Name: Gıda Mühendisliği 4. Kongresi Authors: Alben, E. , İbanoğlu, E. Peynir Altı Suyu Protein İzolatı+Polisakkarit Sistemlerinde Faz Ayrımı ve Emülsiyon Özellikleri. |
2001 | Journal / Book Name: XII. Biyoteknoloji Kongresi Authors: Alben, E., Erkmen, O. Elek Altı Unu Kullanılarak Aspergillus niger ile Sitrik Asit Üretimi. |
2001 | Journal / Book Name: XII. Biyoteknoloji Kongresi Authors: ERKMEN, O., ALBEN, E. Gıda Üretiminde Genetik Mühendisliği ve Güvenirliliği. |
1999 | Journal / Book Name: 2000'li yıllarda Gıda Bilimi ve Teknolojisi Kongresi Authors: ERKMEN, O., ALBEN, E. Yüksek Karbondioksit Basıncının Escherichia coli Üzerine Antimikrobiyal Etkisi. |