Gökhan Boran
Gökhan Boran
Verified email at yyu.edu.tr
Cited by
Cited by
Collagen and gelatin
D Liu, M Nikoo, G Boran, P Zhou, JM Regenstein
Annual review of food science and technology 6, 527-557, 2015
Changes in the quality of fish oils due to storage temperature and time
G Boran, H Karaçam, M Boran
Food chemistry 98 (4), 693-698, 2006
Seasonal changes in proximate composition of some fish species from the Black Sea
G Boran, H Karaçam
Turkish Journal of Fisheries and Aquatic Sciences 11 (1), 2011
Fish gelatin
G Boran, JM Regenstein
Advances in food and nutrition research 60, 119-143, 2010
Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources
G Boran, SJ Mulvaney, JM Regenstein
Journal of food science 75 (8), E565-E571, 2010
Optimization of gelatin extraction from silver carp skin
G Boran, JM Regenstein
Journal of food science 74 (8), E432-E441, 2009
Storage properties of refrigerated whiting mince after mincing by three different methods
S Köse, M Boran, G Boran
Food chemistry 99 (1), 129-135, 2006
Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants
A Baştürk, MM Ceylan, M Çavuş, G Boran, I Javidipour
LWT 89, 358-364, 2018
Effects of extraction conditions on the sensory and instrumental characteristics of fish gelatin gels
G Boran, HT Lawless, JM Regenstein
Journal of food science 75 (9), S469-S476, 2010
Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins
ETA Tümerkan, Ü Cansu, G Boran, J Mac Regenstein, F Özoğul
Food chemistry 287, 273-279, 2019
The effect of mincing method on the quality of refrigerated whiting burgers
S Köse, MO Balaban, M Boran, G Boran
International journal of food science & technology 44 (8), 1649-1660, 2009
Seasonal changes in proximate composition of anchovy and storage stability of anchovy oil
G Boran, M Boran, H KaraCAm
Journal of Food Quality 31 (4), 503-513, 2008
Bir gıda katkısı olarak jelatin: yapısı, özellikleri, üretimi, kullanımı ve kalitesi
G Boran
Gıda 36 (2), 97-104, 2011
Effects of carboxyl methyl cellulose and edible cow gelatin on physico-chemical, textural and sensory properties of yoghurt
S Andiç, G Boran, Y Tuncturk
International Journal of Agriculture and Biology 15 (2), 2013
Optimization of a multi-step procedure for isolation of chicken bone collagen
Ü Cansu, G Boran
Korean journal for food science of animal resources 35 (4), 431, 2015
Changes in volatile compounds of cheese
S Andiç, Y Tunçtürk, G Boran
Processing and impact on active components in food, 231-239, 2015
Synthesis and characterization of 2‐hydroxyethylmethacrylate/2‐(3‐indol‐yl)ethylmethacrylamide‐based novel hydrogels as drug carrier with in vitro antibacterial …
P Ilgin, O Selcuk Zorer, O Ozay, G Boran
Journal of Applied Polymer Science 134 (47), 45550, 2017
Comparative effects of fish and cow gelatins and locust bean gum on chemical, textural, and sensory properties of yogurt
ED Pancar, S Andiç, G Boran
Journal of Aquatic Food Product Technology 25 (6), 843-853, 2016
Milk proteins: Functionality and Use in food industry
S Andiç, G Boran
Funct. Polym. Food Sci. Technol. Biol 2, 159-180, 2015
Fish gelatin: an unmet opportunity
JM Regenstein, P Zhou, Y Wang, G Boran
A sustainable future: fish processing byproducts, 27-40, 2010
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