Structural and functional changes in ultrasonicated bovine serum albumin solutions İ Gülseren, D Güzey, BD Bruce, J Weiss Ultrasonics sonochemistry 14 (2), 173-183, 2007 | 573 | 2007 |
Interfacial properties and structural conformation of thermosonicated bovine serum albumin D Güzey, İ Gülseren, B Bruce, J Weiss Food Hydrocolloids 20 (5), 669-677, 2006 | 116 | 2006 |
Interactions at the interface between hydrophobic and hydrophilic emulsifiers: Polyglycerol polyricinoleate (PGPR) and milk proteins, studied by drop shape tensiometry İ Gülseren, M Corredig Food Hydrocolloids 29 (1), 193-198, 2012 | 103 | 2012 |
Utilization of solid lipid nanoparticles for enhanced delivery of curcumin in cocultures of HT29-MTX and Caco-2 cells A Guri, I Gülseren, M Corredig Food & function 4 (9), 1410-1419, 2013 | 91 | 2013 |
Whey protein nanoparticles prepared with desolvation with ethanol: Characterization, thermal stability and interfacial behavior İ Gülseren, Y Fang, M Corredig Food Hydrocolloids 29 (2), 258-264, 2012 | 90 | 2012 |
Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil–water interface and their influence on the stability of water-in-oil emulsions İ Gülseren, M Corredig Food Hydrocolloids 34, 154-160, 2014 | 86 | 2014 |
Storage stability and physical characteristics of tea-polyphenol-bearing nanoliposomes prepared with milk fat globule membrane phospholipids I Gülseren, M Corredig Journal of agricultural and food chemistry 61 (13), 3242-3251, 2013 | 79 | 2013 |
Encapsulation of tea polyphenols in nanoliposomes prepared with milk phospholipids and their effect on the viability of HT-29 human carcinoma cells İ Gülseren, A Guri, M Corredig Food Digestion 3, 36-45, 2012 | 68 | 2012 |
Zinc incorporation capacity of whey protein nanoparticles prepared with desolvation with ethanol İ Gülseren, Y Fang, M Corredig Food Chemistry 135 (2), 770-774, 2012 | 65 | 2012 |
Encapsulation by nanoliposomes M Demirci, MY Caglar, B Cakir, İ Gülseren Nanoencapsulation technologies for the food and nutraceutical industries, 74-113, 2017 | 48 | 2017 |
Effect of processing on physicochemical characteristics and bioefficacy of β-lactoglobulin–epigallocatechin-3-gallate complexes P Lestringant, A Guri, I Gülseren, P Relkin, M Corredig Journal of agricultural and food chemistry 62 (33), 8357-8364, 2014 | 43 | 2014 |
Effect of interfacial composition on uptake of curcumin–piperine mixtures in oil in water emulsions by Caco-2 cells İ Gülseren, A Guri, M Corredig Food & function 5 (6), 1218-1223, 2014 | 39 | 2014 |
Surface melting in alkane emulsion droplets as affected by surfactant type İ Gülseren, JN Coupland Journal of the American Oil Chemists' Society 85, 413-419, 2008 | 39 | 2008 |
The Effect of Emulsifier Type and Droplet Size on Phase Transitions in Emulsified Even-Numbered n-Alkanes İ Gülseren, JN Coupland Journal of the American Oil Chemists' Society 84, 621-629, 2007 | 36 | 2007 |
Interactions of chitin nanocrystals with β-lactoglobulin at the oil–water interface, studied by drop shape tensiometry İ Gülseren, M Corredig Colloids and Surfaces B: Biointerfaces 111, 672-679, 2013 | 35 | 2013 |
The Effect of Fungal Morphology on Ligninolytic Enzyme Production by a Recently Isolated Wood-Degrading Fungus Trichophyton Rubrum LSK-27 H Bermek, İ Gülseren, K Li, H Jung, C Tamerler World Journal of Microbiology and Biotechnology 20, 345-349, 2004 | 33 | 2004 |
Physicochemical effects of high-intensity ultrasonication on food proteins and carbohydrates J Weiss, I Gulseren, G Kjartansson Nonthermal processing Technologies for Food, 109-130, 2011 | 32 | 2011 |
LC-Q-TOF/MS based identification and in silico verification of ACE-inhibitory peptides in Giresun (Turkey) hazelnut cakes AF Çağlar, B Çakır, İ Gülseren European Food Research and Technology 247, 1189-1198, 2021 | 22 | 2021 |
Excess Ultrasonic Attenuation Due to Solid− Solid and Solid− Liquid Transitions in Emulsified Octadecane İ Gülseren, JN Coupland Crystal growth & design 7 (5), 912-918, 2007 | 22 | 2007 |
Influence of extraction conditions on structural and functional characteristics of black cumin protein concentrates and ACE-inhibition in their hydrolyzates Ö Coşkun, B Çakır, B Vahapoğlu, İ Gülseren Journal of Food Measurement and Characterization 13 (3), 2328-2338, 2019 | 21 | 2019 |