Recent Publications, Ciftci Lab
Food Emulsions: Principles, Practices, and Techniques, Third
Frontiers Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
Synergistic effects of psyllium husk powder and different levels of methylcellulose on the storage stability of sodium caseinate emulsion. - Abstract - Europe PMC
Cosmetics, Free Full-Text
New Trends in Natural Emulsifiers and Emulsion Technology for the
Fat functionality in emulsified foods
An overview of biopolymer-derived packaging material - Sweta Sinha, 2024
Current trends in nano-delivery systems for functional foods: a
Recent advances in protein-based emulsions: The key role of cellulose - ScienceDirect
Processes, Free Full-Text