1. A novel electrospun hydroxypropyl methylcellulose/polyethylene oxide blend nanofibers: Morphology and physicochemical properties. (1st February 2018) Authors: Aydogdu, Ayca; Sumnu, Gulum; Sahin, Serpil Journal: Carbohydrate polymers Issue: Volume 181(2018) Page Start: 234 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterization of different double-emulsion formulations based on food-grade emulsifiers and stabilizers. Issue 7 (3rd July 2018) Authors: Tekin Pulatsü, Ezgi; Sahin, Serpil; Sumnu, Gulum Journal: Journal of dispersion science and technology Issue: Volume 39:Issue 7(2018) Page Start: 996 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chickpea flour‐based biofilms containing gallic acid to be used as active edible films. Issue 26 (12th March 2019) Authors: Kocakulak, Secil; Sumnu, Gulum; Sahin, Serpil Journal: Journal of applied polymer science Issue: Volume 136:Issue 26(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Citric acid cross-linked curcumin/chitosan/chickpea flour film: An active packaging for chicken breast storage. (December 2022) Authors: Yildiz, Eda; Emir, Ayca Aydogdu; Sumnu, Gulum; Kahyaoglu, Leyla Nesrin Journal: Food bioscience Issue: Volume 50:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream. (30th June 2019) Authors: Uysal, Reyhan S.; Boyaci, Ismail H.; Sumnu, Gulum 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) ↗
6. Development of novel pea flour‐based nanofibres by electrospinning method. (23rd December 2017) Authors: Oguz, Seren; Tam, Nilay; Aydogdu, Ayca; Sumnu, Gulum; Sahin, Serpil Journal: International journal of food science & technology Issue: Volume 53:Number 5(2018) Page Start: 1269 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of heat‐treated liquid whole egg on cake batter rheology and the quality of baked cake. (25th December 2018) Authors: Uysal, Reyhan Selin; Sumnu, Gulum; Boyaci, Ismail Hakki Journal: Journal of food process engineering Issue: Volume 42:Number 2(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Encapsulation of rosemary essential oil. Issue 1 (November 2015) Authors: Turasan, Hazal; Sahin, Serpil; Sumnu, Gulum Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 64:Issue 1(2015:Nov.) Page Start: 112 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Fabrication of gallic acid loaded Hydroxypropyl methylcellulose nanofibers by electrospinning technique as active packaging material. (15th March 2019) Authors: Aydogdu, Ayca; Sumnu, Gulum; Sahin, Serpil Journal: Carbohydrate polymers Issue: Volume 208(2019) Page Start: 241 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material. Issue 2 (29th March 2021) Authors: Aydogdu Emir, Ayca; Yildiz, Eda; Aydogdu, Yıldırım; Sumnu, Gulum; Sahin, Serpil Journal: Legume Science Issue: Volume 3:Issue 2(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗