| 1 |
Physicochemical and Antimicrobial Properties of Oleoresin Capsicum Nanoemulsions Formulated with Lecithin and Sucrose Monopalmitate
Akbas E, Soyler UB, Oztop MH
Applied Biochemistry and Biotechnology, 188(1), 54, 2019 |
| 2 |
High hydrostatic pressure induced changes on palm stearin emulsions
Sevdin S, Ozel B, Yucel U, Oztop MH, Alpas H
Journal of Food Engineering, 229, 65, 2018 |
| 3 |
The impact of alkali pretreatment and post-pretreatment conditioning on the surface properties of rice straw affecting cellulose accessibility to cellulases
Karuna N, Zhang L, Walton JH, Couturier M, Oztop MH, Master ER, McCarthy MJ, Jeoh T
Bioresource Technology, 167, 232, 2014 |
| 4 |
Mathematical modeling of swelling in high moisture whey protein gels
Oztop MH, McCarthy KL
Journal of Food Engineering, 106(1), 53, 2011 |
| 5 |
Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry
Altan A, Oztop MH, McCarthy KL, McCarthy MJ
Journal of Food Engineering, 107(2), 200, 2011 |
| 6 |
Optimization of microwave frying of potato slices by using Taguchi technique
Oztop MH, Sahin S, Sumnu G
Journal of Food Engineering, 79(1), 83, 2007 |
