-
1
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 -
2
المؤلفون: CEYLAN, Mehmet Murat
المصدر: Volume: 26, Issue: 2 237-243
Harran Tarım ve Gıda Bilimleri Dergisiمصطلحات موضوعية: High intensity ultrasound,high pressure homogenization,droplet size,lipid oxidation,Whey protein/canola oil nanoemulsion, Yüksek yoğunluklu ultrason,yüksek basınçlı homojenizasyon,damlacık boyutu,lipid oksidasyonu,peynir altı suyu proteini/ kanola yağı nanoemülsiyonu, Food Science and Technology, Gıda Bilimi ve Teknolojisi
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::cf79e3885e8d076f9e6c515f40da1bc9
https://dergipark.org.tr/tr/pub/harranziraat/issue/70320/1079031 -
3
المؤلفون: NUMANOĞLU, Ulya
المصدر: Volume: 35, Issue: 3 211-235
Journal of Faculty of Pharmacy of Ankara Universityمصطلحات موضوعية: body regions, Solid lipid nanoparticles,colloidal drug carrier system,high pressure homogenization,lipid modifications (polymorphs), Katı lipid nanopartiküller,kolloidal ilaç taşıyıcı sistem,yüksek basınçlı homojenizasyon,lipid modifikasyonları (polimorfları)
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::83ff735ce1335ecb73a51ca0d80a52f4
https://dergipark.org.tr/tr/pub/jfpanu/issue/35503/394254