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المؤلفون: Gülçin YILDIZ
المصدر: Volume: 20, Issue: 4 336-342
Akademik Gıdaمصطلحات موضوعية: Yüksek yoğunluklu ultrason, yüksek basınçlı homojenizasyon, emülsifiye edici özellikler, lipid oksidasyonu, bezelye proteini nanoemülsiyonu, Food Science and Technology, Food Science, High intensity ultrasound, high pressure homogenization, emulsifying properties, lipid oxidation, pea protein nanoemulsion, Gıda Bilimi ve Teknolojisi
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4dd2fa5ef36a5a0cca07aab104b98ce5
https://dergipark.org.tr/tr/pub/akademik-gida/issue/74321/1224299 -
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المؤلفون: BULUT, Menekşe
المصدر: Volume: 27, Issue: 2 323-329
Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Yuzuncu Yil University Journal of the Institute of Natural and Applied Sciencesمصطلحات موضوعية: Emülsifiye edici özellikler, Genlik, Parçacık boyutu, Peynir altı suyu proteini konsantresi, Ultrason, Engineering, Amplitude, Emulsifying properties, Particle size, Ultrasound, Whey protein concentrate, Mühendislik
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::90e271ec1b0c67db33a86e95445be2ad
https://dergipark.org.tr/tr/pub/yyufbed/issue/71465/1077700