GIDALARIN YAPISINDAKİ FENOLİK BİLEŞİKLERİN VE PROTEİNLERİN İNTERAKSİYON MEKANİZMALARI VE İNTERAKSİYONA ETKİ EDEN FAKTÖRLER.

Autor: Hazal Özyurt, V.¹ hazal.ozyurt@gmail.com, Ötleş, Semih¹

Publikováno v: GIDA: The Journal of Food. 2016, Vol. 41 Issue 1, p45-52. 8p.

INTERACTION MECHANISMS and EFFECT of PARAMETERS to THESE INTERACTIONS of PHENOLIC COMPOUNDS and PROTEINS in FOOD

Autor: ÖZYURT, V Hazal, ÖTLEŞ, Semih

Publikováno v: Volume: 41, Issue: 1 45-52
Gıda

Fenolik bileşikler ve gıda proteinlerinin kovalent olmayan ve kovalent ilişkileri, polifenolce zengin gıdaürünlerinin kalitesini etkileyen en temel iki faktördür. Bu derlemeyle, proteinler ve fenolik bileşiklerarasındaki ilişkilerin biyoki

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::6cd2804cbc86d4b7b8ad309e8a0d2715
https://dergipark.org.tr/tr/pub/gida/issue/43758/537219

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A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits

Autor: Hulya Cakmak, Hulya Ilyasoglu-Buyukkestelli, Ece Sogut, V. Hazal Ozyurt, Cansu Ekin Gumus-Bonacina, Sebnem Simsek

Publikováno v: Cakmak, H, Ilyasoglu-Buyukkestelli, H, Sogut, E, Ozyurt, V H, Gumus-Bonacina, C E & Simsek, S 2023, ' A review on recent advances of plant mucilages and their applications in food industry : Extraction, functional properties and health benefits ', Food Hydrocolloids for Health, vol. 3, 100131 . https://doi.org/10.1016/j.fhfh.2023.100131

Plant mucilages have been used for many applications as stabilizers, emulsifiers, thickening or gelling agents, viscosity modifiers, encapsulating agents and food packaging materials (stand-alone films, coatings). In these studies, it has been report

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d50ac644a07329ad20fc89319aff703
https://doi.org/10.1016/j.fhfh.2023.100131