Esmanur Ilhan
Title
Cited by
Cited by
Year
Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study
P Pocan, E Ilhan, MH Oztop
Magnetic Resonance in Chemistry 57 (9), 661-673, 2019
172019
Role of ‘D-allulose’in a starch based composite gel matrix
E Ilhan, P Pocan, M Ogawa, MH Oztop
Carbohydrate polymers 228, 115373, 2020
122020
Characterization of emulsion stabilization properties of gum tragacanth, xanthan gum and sucrose monopalmitate: A comparative study
P Pocan, E Ilhan, MH Oztop
Journal of food science 84 (5), 1087-1093, 2019
52019
Water dynamics in eggs by means of Nuclear Magnetic Resonance relaxometry
D Kruk, M Florek-Wojciechowska, M Oztop, E Ilhan, Z Wieczorek
Journal of Magnetic Resonance 327, 106976, 2021
2021
Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry
P Pocan, E Ilhan, M Florek–Wojciechowska, E Masiewicz, D Kruk, ...
Journal of Food Engineering 294, 110422, 2021
2021
Formulation and characterization of starch and soy protein containing low calorie soft candy
E İlhan
2019
NMR RELAXATION SPECTRUM ANALYSIS FOR SOFT CANDIES
P Poçan, E İlhan, EG Ateş, HM Öztop
null, 2018
2018
Textural characterization of low calorie gelatin and starch based soft candies
E İlhan, P Poçan, HM Öztop
null, 2018
2018
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