I agree that this site is using cookies. You can find further informations here.
X
Yesiltas, Betül
124  results:
Search for persons X
?
1

Evaluation of primary and secondary oxidation products in f..:

Irankunda, Rachel ; Bjørlie, Mads ; Yesiltas, Betül...
Food Chemistry.  439 (2024)  - p. 138042 , 2024
Link: https://doi.org/10.1016/..
 
?
2

Lipid oxidation in emulsions: New insights from the past tw..:

Hennebelle, Marie ; Villeneuve, Pierre ; Durand, Erwann...
Progress in Lipid Research.  94 (2024)  - p. 101275 , 2024
Link: https://doi.org/10.1016/..
 
?
3

Non-emulsion-based encapsulation of fish oil by coaxial ele..:

Rahmani-Manglano, Nor E. ; Guadix, Emilia M. ; Yesiltas, Betül...
Food Chemistry.  431 (2024)  - p. 137157 , 2024
Link: https://doi.org/10.1016/..
 
?
4

Metal‐chelating antioxidant peptides: Biosensor screening m..:

Bjørlie, Mads ; Irankunda, Rachel ; Yesiltas, Betül...
Journal of the American Oil Chemists' Society.  , 2024
Link: https://doi.org/10.1002/..
 
?
5

Screening for Metal-Chelating Activity in Potato Protein Hy..:

Bjørlie, Mads ; Hartmann, Julie Christina ; Rasmussen, Line Hyrup...
Antioxidants.  13 (2024)  3 - p. 346 , 2024
Link: https://doi.org/10.3390/..
 
?
6

Physical and Oxidative Stability of Emulsions Stabilized wi..:

Yesiltas, Betül ; García-Moreno, Pedro J. ; Mikkelsen, Rasmus K....
Antioxidants.  12 (2023)  8 - p. 1622 , 2023
Link: https://doi.org/10.3390/..
 
?
7

Encapsulation of salmon oil using complex coacervation: Pro..:

Glomm, Wilhelm R. ; Molesworth, Peter P. ; Yesiltas, Betül..
Food Hydrocolloids.  140 (2023)  - p. 108598 , 2023
Link: https://doi.org/10.1016/..
 
?
8

Oxidation and oxidative stability in emulsions:

Ghelichi, Sakhi ; Hajfathalian, Mona ; Yesiltas, Betül...
Comprehensive Reviews in Food Science and Food Safety.  22 (2023)  3 - p. 1864-1901 , 2023
Link: https://doi.org/10.1111/..
 
?
9

Bioinformatically predicted emulsifying peptides and potato..:

Bjørlie, Mads ; Yesiltas, Betül ; García-Moreno, Pedro J....
Food Chemistry Advances.  3 (2023)  - p. 100441 , 2023
Link: https://doi.org/10.1016/..
 
?
10

Interlaboratory study on lipid oxidation during accelerated..:

Amft, Jonas ; Meissner, Philipp M. ; Steffen‐Heins, Anja...
European Journal of Lipid Science and Technology.  , 2023
Link: https://doi.org/10.1002/..
 
?
11

Recent advances in the production of emulsifying peptides w..:

García-Moreno, Pedro J ; Yesiltas, Betül ; Gregersen Echers, Simon...
Current Opinion in Food Science.  51 (2023)  - p. 101039 , 2023
Link: https://doi.org/10.1016/..
 
?
12

Physical and oxidative stability of fish oil-in-water emuls..:

Yesiltas, Betül ; Soria Caindec, Alyssa M. ; García-Moreno, Pedro J....
Colloids and Surfaces A: Physicochemical and Engineering Aspects.  663 (2023)  - p. 131069 , 2023
Link: https://doi.org/10.1016/..
 
?
13

Interfacial effects of gallate alkyl esters on physical and..:

Delfanian, Mojtaba ; Yesiltas, Betül ; Moltke Sørensen, Ann-Dorit...
Food Chemistry.  417 (2023)  - p. 135923 , 2023
Link: https://doi.org/10.1016/..
 
?
14

Targeted hydrolysis of native potato protein: A novel workf..:

Gregersen Echers, Simon ; Jafarpour, Ali ; Yesiltas, Betül...
Food Hydrocolloids.  137 (2023)  - p. 108299 , 2023
Link: https://doi.org/10.1016/..
 
?
15

Antioxidant peptides from alternative sources reduce lipid ..:

Varona, Elisa ; García-Moreno, Pedro J. ; Gregersen Echers, Simon...
Food Chemistry.  426 (2023)  - p. 136498 , 2023
Link: https://doi.org/10.1016/..
 
1-15