| 1 |
Heteroprotein Complex Formation of Bovine Lactoferrin and Pea Protein Isolate: A Multiscale Structural Analysis
Adal E, Sadeghpour A, Connell S, Rappolt M, Ibanoglu E, Sarkar A
Biomacromolecules, 18(2), 625, 2017 |
| 2 |
Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded
Stojceska V, Ainsworth P, Plunkett A, Ibanoglu E, Ibanoglu S
Journal of Food Engineering, 87(4), 554, 2008 |
| 3 |
Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate
Ercelebi EA, Ibanoglu E
Journal of Food Engineering, 80(2), 454, 2007 |
| 4 |
Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack
Ainsworth P, Ibanoglu S, Plunkett A, Ibanoglu E, Stojceska V
Journal of Food Engineering, 81(4), 702, 2007 |
| 5 |
Kinetic study on colour changes in wheat germ due to heat
Ibanoglu E
Journal of Food Engineering, 51(3), 209, 2002 |
| 6 |
Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic
Ibanoglu E
Journal of Food Engineering, 52(3), 273, 2002 |
| 7 |
Modelling of natural fermentation in cowpeas using response surface methodology
Ibanoglu S, Ibanoglu E
Journal of Food Engineering, 48(3), 277, 2001 |
| 8 |
Rheological characterization of some traditional Turkish soups
Ibanoglu S, Ibanoglu E
Journal of Food Engineering, 35(2), 251, 1998 |
