Characterization of a new biodegradable edible film made from salep glucomannan von Kurt, Abdullah, Kahyaoglu, Talip

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Development and characterization of functional electrohydrodynamic particles and fibers using bitter melon (Momordica charantia L.) extract von Beşir, Ayşegül, Kahyaoglu, Talip

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Colloidal stability and rheological properties of sesame paste von Çiftçi, Deniz, Kahyaoglu, Talip, Kapucu, Sadettin, Kaya, Sevim

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Gelation and structural characteristics of deacetylated salep glucomannan von Kurt, Abdullah, Kahyaoglu, Talip

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The Physicochemical and Structural Characteristics of Cultivated Sahlep von Kurt, Abdullah, Kahyaoglu, Talip

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Rheological properties and structural characterization of salep improved by ethanol treatment von Kurt, Abdullah, Kahyaoglu, Talip

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The effect of gum tragacanth on the rheological properties of salep based ice cream mix von Kurt, Abdullah, Cengiz, Alime, Kahyaoglu, Talip

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Purification of glucomannan from salep: Part 2. Structural characterization von Kurt, Abdullah, Kahyaoglu, Talip

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Purification of glucomannan from salep: Part 1. Detailed rheological characteristics von Kurt, Abdullah, Kahyaoglu, Talip

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Microencapsulation of fig seed oil rich in polyunsaturated fatty acids by spray drying von Cihat Icyer, Necattin, Toker, Omer Said, Karasu, Salih, Tornuk, Fatih, Kahyaoglu, Talip, Arici, Muhammet

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The effect of an ultrasonic spray nozzle on carbohydrate and protein‐based coating materials for blueberry extract microencapsulation von Tatar Turan, Feyza, Kahyaoglu, Talip

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Optimization of the pistachio nut roasting process using response surface methodology and gene expression programming von Kahyaoglu, Talip

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Microencapsulation of Anchovy (Engraulis encrasicolus L.) Oil: Emulsion Characterization and Optimization by Response Surface Methodology von Tatar, Feyza, Kahyaoglu, Talip

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Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese von Kahyaoglu, Talip, Kaya, Sevim

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Evaluation of ultrasonic nozzle with spray-drying as a novel method for the microencapsulation of blueberry's bioactive compounds von Tatar Turan, Feyza, Cengiz, Alime, Kahyaoglu, Talip

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Oxidative stability of emulsions fortified with iron: the role of liposomal phospholipids von Cengiz, Alime, Kahyaoglu, Talip, Schröen, Karin, Berton‐Carabin, Claire

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Influence of an ultrasonic nozzle in spray-drying and storage on the properties of blueberry powder and microcapsules von Tatar Turan, Feyza, Cengiz, Alime, Sandıkçı, Dilara, Dervisoglu, Muhammet, Kahyaoglu, Talip

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Microencapsulation of Anchovy ( E ngraulis encrasicolus  L.) Oil: Emulsion Characterization and Optimization by Response Surface Methodology: Microencapsulation of Anchovy Oil von Tatar, Feyza, Kahyaoglu, Talip

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Oxidative stability of emulsions fortified with iron: the role of liposomal phospholipids von Cengiz, Alime, Kahyaoglu, Talip, Schroen, C.G.P.H, Berton-Carabin, C.C

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Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation von Tatar, Feyza, Tunç, Merve Tugçe, Dervisoglu, Muhammet, Cekmecelioglu, Deniz, Kahyaoglu, Talip

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