1. 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) ↗
2. Functional and textural properties of vegetable‐fibre enriched yoghurt. (29th October 2018) Authors: Yildiz, Eda; Ozcan, Tulay Journal: International journal of dairy technology Issue: Volume 72:Number 2(2019) Page Start: 199 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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) ↗
4. Nanostructured poly(lactic acid)/soy protein/HPMC films by electrospinning for potential applications in food industry. (March 2019) Authors: Aydogdu, Ayca; Yildiz, Eda; Ayhan, Zehra; Aydogdu, Yıldırım; Sumnu, Gulum; Sahin, Serpil Journal: European polymer journal Issue: Volume 112(2019) Page Start: 477 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The effects of crosslinking agents on faba bean flour–chitosan‐curcumin films and their characterization. Issue 1 (2nd September 2021) Authors: Yildiz, Eda; Ilhan, Esmanur; Kahyaoglu, Leyla Nesrin; Sumnu, Gulum; Oztop, Mecit Halil Journal: Legume Science Issue: Volume 4:Issue 1(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗