mustafa özilgen
Title
Cited by
Cited by
Year
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic
B Ozturk, S Argin, M Ozilgen, DJ McClements
Food Chemistry 188, 256-263, 2015
1792015
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin
B Ozturk, S Argin, M Ozilgen, DJ McClements
Journal of Food Engineering 142, 57-63, 2014
1632014
Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility
B Ozturk, S Argin, M Ozilgen, DJ McClements
Food chemistry 187, 499-506, 2015
1572015
Survival kinetics of lactic acid starter cultures during and after freeze drying
TF Bozoǧlu, M Özilgen, U Bakir
Enzyme and Microbial Technology 9 (9), 531-537, 1987
1531987
Kinetic model of lipid oxidation in foods
S Özilgen, M Özilgen
Journal of Food Science 55 (2), 498-498, 1990
1201990
The reaction engineering approach to modelling drying of thin layer of pulped Kiwifruit flesh under conditions of small Biot numbers
XD Chen, W Pirini, M Ozilgen
Chemical Engineering and Processing: Process Intensification 40 (4), 311-320, 2001
912001
Thermodynamic assessment of algal biodiesel utilization
E Sorguven, M Özilgen
Renewable Energy 35 (9), 1956-1966, 2010
762010
Energy utilization and carbon dioxide emission in the fresh, paste, whole-peeled, diced, and juiced tomato production processes
A Karakaya, M Özilgen
Energy 36 (8), 5101-5110, 2011
722011
Energy and exergy utilization, and carbon dioxide emission in vegetable oil production
M Özilgen, E Sorgüven
Energy 36 (10), 5954-5967, 2011
712011
Energy utilization, carbon dioxide emission, and exergy loss in flavored yogurt production process
E Sorgüven, M Özilgen
Energy 40 (1), 214-225, 2012
662012
Mathematical analysis of freeze concentration of apple juice
L Bayindirli, M Özilgen, S Ungan
Journal of Food Engineering 19 (1), 95-107, 1993
641993
Astrocyte-neuron lactate shuttle may boost more ATP supply to the neuron under hypoxic conditions-in silico study supported by in vitro expression data
S Genc, IA Kurnaz, M Ozilgen
BMC systems biology 5 (1), 1-13, 2011
612011
Food process modeling and control : chemical engineering applications
M Özilgen
Gordon and Breach Science Publishers, 1998
57*1998
Model for transient moisture profiles of a drying apple slab using the data obtained with magnetic resonance imaging
MJ McCarthy, E Perez, M Özilgen
Biotechnology progress 7 (6), 540-543, 1991
521991
A review on grain and nut deterioration and design of the dryers for safe storage with special reference to Turkish hazelnuts
M Özilgen, M Özdemir
Critical reviews in food science and nutrition 41 (2), 95-132, 2001
462001
Mathematical modeling of transient heat and mass transport in a baking biscuit
M ÖZILGEN, JR Heil
Journal of food processing and preservation 18 (2), 133-148, 1994
441994
Comparison of the quality of hazelnuts unshelled with different sizing and cracking systems
M Özdemir, M Özilgen
Journal of agricultural engineering research 67 (3), 219-227, 1997
401997
Magnetic resonance imaging and modeling of water up-take into dry beans
JR Heil, MJ McCarthy, M Özilgen
Lebensmittel-Wissenschaft+ Technologie 25 (3), 280-285, 1992
391992
Effects of velocity and temperature of air on the drying rate constants of apple cubes
G Üretir, M Özilgen, S Katnaş
Journal of Food Engineering 30 (3-4), 339-350, 1996
341996
Effects of substrate concentration on growth and lactic acid production by mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus
S Özen, M Özilgen
Journal of Chemical Technology & Biotechnology 54 (1), 57-61, 1992
301992
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