Elif gökçen ateş
Elif gökçen ateş
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Title
Cited by
Cited by
Year
Understanding the role of d‐Allulose and soy protein addition in pectin gels
EG Ates, EB Ozvural, MH Oztop
Journal of Applied Polymer Science 138 (8), 49885, 2021
62021
Field-dependent NMR relaxometry for Food Science: Applications and perspectives
EG Ates, V Domenici, M Florek-Wojciechowska, A Gradišek, D Kruk, ...
Trends in Food Science & Technology, 2021
62021
In vitro digestibility of rare sugar (D‐allulose) added pectin–soy protein gels
EG Ates, EB Ozvural, MH Oztop
International Journal of Food Science & Technology, 2021
32021
Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study
EG Ates, MJ Beira, MH Oztop, PJ Sebastião
Journal of Agricultural and Food Chemistry, 2021
2021
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