Structural and functional changes in ultrasonicated bovine serum albumin solutions von Gülseren, İbrahim, Güzey, Demet, Bruce, Barry D., Weiss, Jochen

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Formation, stability and properties of multilayer emulsions for application in the food industry von Guzey, Demet, McClements, D. Julian

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Bashir & Bashir von Güzey, Demet

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Influence of Environmental Stresses on O/W Emulsions Stabilized by β-Lactoglobulin–Pectin and β-Lactoglobulin–Pectin–Chitosan Membranes Produced by the Electrostatic Layer-by-Layer... von Güzey, Demet, McClements, David J.

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Interfacial properties and structural conformation of thermosonicated bovine serum albumin von Güzey, Demet, Gülseren, İbrahim, Bruce, Barry, Weiss, Jochen

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Impact of Electrostatic Interactions on Formation and Stability of Emulsions Containing Oil Droplets Coated by β-Lactoglobulin−Pectin Complexes von Guzey, Demet, McClements, David Julian

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Characterization of β-lactoglobulin–chitosan interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study von Guzey, Demet, McClements, David Julian

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Influence of Environmental Stresses on O/W Emulsions Stabilized by [beta]-Lactoglobulin-Pectin and [beta]-Lactoglobulin-Pectin-Chitosan Membranes Produced by the Electrostatic Laye... von Güzey, Demet, Mcclements, David J

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Adsorption kinetics of BSA at air–sugar solution interfaces as affected by sugar type and concentration von Guzey, Demet, McClements, David Julian, Weiss, Jochen

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Utilization of a layer-by-layer electrostatic deposition technique to improve food emulsion properties von McClements, D. Julian, Decker, Tomoko, Decker, Eric A., Gu, Yeun-Suk, Guzey, Demet, Kim, Hyun-Jung, Klinkesorn, Utai, Moreau, Lydie, Ogawa, Satoshi, Tanasukam, Parita

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