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Gökcem Tonyalı Karslı
Gökcem Tonyalı Karslı
Verified email at metu.edu.tr
Title
Cited by
Cited by
Year
Recent developments in industrial applications of nanoemulsions
Y Ozogul, GT Karsli, M Durmuş, H Yazgan, HM Oztop, DJ McClements, ...
Advances in Colloid and Interface Science 304, 102685, 2022
592022
High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity
GT Karsli, S Sahin, MH Oztop
ACS Food Science & Technology 2 (12), 1832-1839, 2022
32022
Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder
M Bal, EG Ates, F Erdem, G Tonyali Karsli, MC Karasu, O Ozarda, B Mert, ...
Frontiers in Sustainable Food Systems 8, 1358520, 2024
2024
Design and simulation of heat exchangers for the food industry
GT Karsli, D Cekmecelioglu
Thermal Processing of Food Products by Steam and Hot Water, 67-108, 2023
2023
Formulation and characterization of clove and thyme oil emulsions
G Tonyalı Karslı
Middle East Technical University, 2021
2021
Karanfil ve kekik yağlarıyla hazırlanmış nanoemülsiyonların zamansal alanda NMR relaksometre tekniği ile incelenmesi
G Tonyalı Karslı, HM Öztop, S Şahin
2020
Defne yağı içeren antifungal kâğıt tabakaların tasarımı
D Ucbaş, G Tonyalı Karslı, S Şahin, HM Öztop
2020
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