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Beraat Özçelik on Muck Rack

Beraat Özçelik

Istanbul
As seen in: Wiley Online Library, MDPI, Taylor & Francis Online, Dialnet - Universidad de La Rioja
Prof. Dr. at Istanbul Technical University Food Engineering Department & Founder of BIOACTIVE Research and Innovation
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Articles

Fabrication and characterization of a palm-based W/O/W double emulsion for fat reduction applications

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By Evren Demircan, Beraat Özçelik, Gamze Hanbeyoglu Akturk, Hanbeyoglu Akturk
| Dialnet - Universidad de La Rioja
Ayuda Buscar en la ayuda Buscar en la ayuda Fabrication and characterization of a palm-based W/O/W double emulsion for fat reduction applications Gamze Hanbeyoglu-Akturk [1] ; Evren Demircan [1] ; Beraat Ozcelik [1] [1] Istanbul Technical University Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 23, Nº.
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Fabrication and characterization of a palm-based W/O/W double emulsion for fat reduction applications

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By Evren Demircan, Beraat Özçelik, Gamze Hanbeyoglu-Akturk
| Taylor & Francis Online
?Mathematical formulae have been encoded as MathML and are displayed in this HTML version using MathJax in order to improve their display. Uncheck the box to turn MathJax off. This feature requires Javascript. Click on a formula to zoom. ABSTRACT Many industrial foods are high in saturated fat, raising health concerns and driving demand for low-fat alternatives without sacrificing sensory quality and affordability.
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Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms

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By Beraat Özçelik, Katleen Raes, Eda Nur Ayar-Sümer, Yannick Verheust
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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