1. Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions. (August 2017) Authors: Sevdin, Sezen; Yucel, Umut; Alpas, Hami Journal: Innovative food science & emerging technologies Issue: Volume 42(2017) Page Start: 42 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry. (26th June 2019) Authors: Okur, Ilhami; Ozel, Baris; Oztop, Mecit H.; Alpas, Hami Journal: Journal of food process engineering Issue: Volume 42:Number 6(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions. (April 2021) Authors: Kaya, Eda Ceren; Oztop, Mecit Halil; Alpas, Hami Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 141(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor. (March 2021) Authors: Bolat, Berkay; Ugur, Ahmet Erdem; Oztop, Mecit Halil; Alpas, Hami Journal: Journal of food engineering Issue: Volume 292(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types. (February 2018) Authors: Önür, İpek; Misra, N.N.; Barba, Francisco J.; Putnik, Predrag; Lorenzo, Jose M.; Gökmen, Vural; Alpas, Hami Journal: Journal of food engineering Issue: Volume 219(2018) Page Start: 129 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. High hydrostatic pressure assisted extraction of pectin from sugar beet pulp. (20th May 2021) Authors: Kaya, Burcu; Okur, Ilhami; Alpas, Hami; Oztop, Mecit Halil Journal: International journal of food science & technology Issue: Volume 56:Number 10(2021) Page Start: 4861 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. High hydrostatic pressure induced changes on palm stearin emulsions. (July 2018) Authors: Sevdin, Sezen; Ozel, Baris; Yucel, Umut; Oztop, Mecit Halil; Alpas, Hami Journal: Journal of food engineering Issue: Volume 229(2018) Page Start: 65 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. High hydrostatic pressure‐assisted extraction of lipids from Lipomyces starkeyi biomass. Issue 11 (3rd October 2022) Authors: Tuhanioglu, Arda; Alpas, Hami; Cekmecelioglu, Deniz Journal: Journal of food science Issue: Volume 87:Issue 11(2022) Page Start: 5029 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US). (12th January 2020) Authors: Sezer, Purlen; Okur, Ilhami; Oztop, Mecit Halil; Alpas, Hami Journal: International journal of food science & technology Issue: Volume 55:Number 4(2020) Page Start: 1468 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate. (16th December 2022) Authors: Kalayci, Asuhan; Ozel, Baris; Oztop, Mecit Halil; Alpas, Hami Journal: Journal of food process engineering Issue: Volume 46:Number 2(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗