Items where Author is "Demirkesen, I."

Article

(2024) Improving physicochemical and nutritional attributes of rice starch through green modification techniques. Food Chemistry. p. 26. ISSN 0308-8146

(2024) Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging. Food Frontiers. pp. 350-391.

(2024) Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch? Food Frontiers. pp. 1410-1444.

(2023) Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid. Trends in Food Science & Technology. p. 29. ISSN 0924-2244

(2023) Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch. Food Chemistry-X. p. 19. ISSN 2590-1575

(2023) Ovalbumin, an outstanding food hydrocolloid: Applications technofunctional attributes, and nutritional facts, A systematic review. Food Hydrocolloids. p. 24. ISSN 0268-005X

(2023) Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts. Carbohydrate Polymers. p. 22. ISSN 0144-8617