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Items where Author is "Erinç, H."
Group by: Item Type | No Grouping Jump to: Article Number of items: 4. ArticleErinç, H. and Harmankaya, B. (2024) Rheological properties of model emulsions containing oleosomes. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 53 (3). pp. 349-359. ISSN 0139-3006 Erinç, H. and Taştanoğlu, F.B. (2024) Utilisation of hazelnut-derived oleosomes in liquid margarine formulation: An investigation into stability and functional enhancement. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 53 (1). pp. 127-138. ISSN 0139-3006 Erinç, H. and Isler, I. H. (2019) Optimization of conjugated linoleic acid production from safflower oil and purification by low temperature crystallization. Acta Alimentaria, 48 (1). pp. 37-46. ISSN 0139-3006 (print); 1588-2535 (online) Kaçar, D. and Erinç, H. and Sivri Özay, D. (2018) Development of fats based on olive oil by chemical interesterification and its utilization in cookie production. Acta Alimentaria, 47 (2). pp. 154-161. ISSN 0139-3006 |
