Use of Solid Echo Sequence to Monitor Crystallization Kinetics of Mono and Di-Saccharides von Guner, Selen, Grunin, Leonid, Sumnu, S. Gulum, Oztop, Mecit Halil

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NMR relaxometry as a tool to understand the effect of microwave heating on starch-water interactions and gelatinization behavior von Ozel, Baris, Dag, Damla, Kilercioglu, Mete, Sumnu, S. Gulum, Oztop, Mecit Halil

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Pea protein properties are altered following glycation by microwave heating von Ertugrul, Ulku, Namli, Serap, Tas, Ozan, Kocadagli, Tolgahan, Gokmen, Vural, Sumnu, S.Gulum, Oztop, Mecit Halil

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Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose von Namli, Serap, Sumnu, S. Gulum, Oztop, Mecit H.

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Physical Properties of Foods von Sahin, Serpil

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Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions von Yildirim, Merve, Sumnu, Gulum, Sahin, Serpil

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Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package von Yildiz, Eda, Sumnu, Gulum, Kahyaoglu, Leyla Nesrin

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Fabrication of gallic acid loaded Hydroxypropyl methylcellulose nanofibers by electrospinning technique as active packaging material von Aydogdu, Ayca, Sumnu, Gulum, Sahin, Serpil

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Centrifugal Spinning of Anthocyanin-Infused Microfibers: Impact of Methanol Extraction on Color Change and Antioxidant Activity in Intelligent Packaging von Yildiz, Eda, Sumnu, Gulum

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A novel electrospun hydroxypropyl methylcellulose/polyethylene oxide blend nanofibers: Morphology and physicochemical properties von Aydogdu, Ayca, Sumnu, Gulum, Sahin, Serpil

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Development of curcumin incorporated composite films based on chitin and glucan complexes extracted from Agaricus bisporus for active packaging of chicken breast meat von Kaya, Ecem, Kahyaoglu, Leyla Nesrin, Sumnu, Gulum

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Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature von Tireki, Suzan, Sumnu, Gulum, Sahin, Serpil

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Encapsulation of olive leaf extract using double emulsion method von Sonmezler, Demet, Sumnu, Gulum, Sahin, Serpil

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Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers von Aslaner, Gizem, Sumnu, Gulum, Sahin, Serpil

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Gallic acid crosslinked peanut protein‐corn starch composite edible films produced at alkaline pH with ultrasound application von Ertan, Kubra, Sahin, Serpil, Sumnu, Gulum

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Encapsulation of rosemary essential oil von Turasan, Hazal, Sahin, Serpil, Sumnu, Gulum

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Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes von Aydogdu, Ayca, Sumnu, Gulum, Sahin, Serpil

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Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films von Ertan, Kubra, Sahin, Serpil, Sumnu, Gulum

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Caffeic Acid Encapsulated Centrifugally Spun Antioxidant Fibers: Characterization and Incorporation in Cakes von Guler, Gunes Su, Sumnu, Gulum, Yazicioglu, Nalan

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Chickpea flour‐based biofilms containing gallic acid to be used as active edible films von Kocakulak, Secil, Sumnu, Gulum, Sahin, Serpil

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