Serpil Şahin
Orta Dogu Teknik Üniversitesi
H-index: 59
Asia-Turkey
Top articles of Serpil Şahin
Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid
Food Bioscience
2024/4/2
Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films
International Journal of Biological Macromolecules
2024/2/1
Gallic acid crosslinked peanut protein‐corn starch composite edible films produced at alkaline pH with ultrasound application
Journal of Applied Polymer Science
2024
Carvacrol/cyclodextrin inclusion complex loaded gelatin/pullulan nanofibers for active food packaging applications
Food Hydrocolloids
2023/9/1
Encapsulation of olive leaf extract using double emulsion method
Physics of Fluids
2023/8/1
The effects of citric acid crosslinking on fabrication and characterization of gelatin/curcumin-based electrospun antioxidant nanofibers
Antioxidants
2023/7/5
Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature
Physics of Fluids
2023/5/1
High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity
ACS Food Science & Technology
2022/11/16
COVID-19 ilişkili alt ekstremite iskemisi olgusu
Chronicles of Precision Medical Researchers
2022/10/15
Encapsulation of caffeic acid in carob bean flour and whey protein-based nanofibers via electrospinning
Foods
2022/6/23
Investigation of surface properties of quince seed extract as a novel polymeric surfactant
Food Hydrocolloids
2022/2/1
Examination of interfacial properties of quince seed extract on a sunflower oil-water interface
Chemical Engineering Science
2021/12/14
Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law
Journal of Food Process Engineering
2021/12
Encapsulation of magnesium with lentil flour by using double emulsion to produce magnesium enriched cakes
Food and Bioprocess Technology
2021/10
Correlation between physical and sensorial properties of gummy confections with different formulations during storage
Journal of Food Science and Technology
2021/9/1
Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements
Journal of Food Measurement and Characterization
2021/8
Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging
2021/8/1
Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material
Legume Science
2021/6
