3D Printing of Hemicellulosic Biopolymers Extracted from Lignocellulosic Agricultural Wastes von Bahcegul, E. Gokce, Bahcegul, Erinc, Ozkan, Necati

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Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions von Wang, Bo, Li, Dong, Wang, Li-Jun, Özkan, Necati

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Preparation of silica coated cobalt ferrite magnetic nanoparticles for the purification of histidine-tagged proteins von Aygar, Gülfem, Kaya, Murat, Özkan, Necati, Kocabıyık, Semra, Volkan, Mürvet

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Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose von Wang, Bao, Wang, Li-Jun, Li, Dong, Özkan, Necati, Li, Shu-Jun, Mao, Zhi-Huai

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Kinetic approach for the purification of nucleotides with magnetic separation von Tural, Servet, Tural, Bilsen, Ece, Mehmet Şakir, Yetkin, Evren, Özkan, Necati

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Shear-thickening properties of waxy maize starch dispersions von Wang, Bao, Wang, Li-jun, Li, Dong, Zhou, Yu-guang, Özkan, Necati

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Characteristics of Flaxseed Oil from Two Different Flax Plants von Zhang, Zhen-Shan, Wang, Li-Jun, Li, Dong, Li, Shu-Jun, Özkan, Necati

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Rheological properties of dilute aqueous solutions of cassava starch von Che, Li-ming, Li, Dong, Wang, Li-jun, Özkan, Necati, Chen, Xiao Dong, Mao, Zhi-huai

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Effect of flaxseed gum addition on rheological properties of native maize starch von Wang, Yong, Wang, Li-Jun, Li, Dong, Özkan, Necati, Chen, Xiao Dong, Mao, Zhi-Huai

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Dynamic mechanical properties of flaxseed gum based edible films von Wang, Yong, Li, Dong, Wang, Li-jun, Yang, Liu, Özkan, Necati

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Rheological properties of extruded dispersions of flaxseed-maize blend von Wu, Min, Li, Dong, Wang, Li-Jun, Özkan, Necati, Mao, Zhi-Huai

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Influence of ultrasonically assisted synthesis on particle size of magnetic nanoparticles von Küçük, Burcu, Özkan, Necati, Volkan, Mürvet

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Morphological properties and thermoanalysis of micronized cassava starch von Ren, Guang-yue, Li, Dong, Wang, Li-jun, Özkan, Necati, Mao, Zhi-huai

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Combined ohmic and plate heating of hamburger patties: quality of cooked patties von Özkan, Necati, Ho, Ian, Farid, Mohammed

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Removal of a model protein foulant from metal surfaces von Xin, Hong, Chen, Xiao Dong, Özkan, Necati

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Origin of Lyotropic Liquid Crystalline Mesophase Formation and Liquid Crystalline to Mesostructured Solid Transformation in the Metal Nitrate Salt−Surfactant Systems von Albayrak, Cemal, Özkan, Necati, Dag, Ömer

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Preparation and characterization of surface modified γ-Fe2O3 (maghemite)–silica nanocomposites used for the purification of benzaldehyde lyase von Tural, Bilsen, Betül Sopacı, Ş., Özkan, Necati, Demir, Ayhan S., Volkan, Mürvet

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Characterization of stickiness and cake formation in whole and skim milk powders von Özkan, Necati, Walisinghe, Nimali, Chen, Xiao Dong

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Effects of time, temperature, and pressure on the cake formation of milk powders von Özkan, Necati, Withy, Benjamin, Dong Chen, Xiao

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SP611DOES INTERDIALYTIC WEIGHT GAIN EFFECT HEMOGLOBIN VARIABILITY von Gokalp, Cenk, Hür, Ender, Ulusoy, Merve Gülşah, Duman, Elif, Taşkın, Hüseyin, Bıçak, Selahattin, Timur, Özge, Büyükoğlan, Neşe, Özkan, Necati, Cakır, Ertugrul, Yurtman, Gürcan, Akgüngör, İlhan, Malkoç, Zeki, Duman, Soner

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