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İbrahim Gülseren
İbrahim Gülseren
İstanbul Sabahattin Zaim University
Verified email at izu.edu.tr - Homepage
Title
Cited by
Cited by
Year
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
5722007
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
1142006
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
1032012
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
902013
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
902012
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
862014
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
792013
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
682012
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
652012
Encapsulation by nanoliposomes
M Demirci, MY Caglar, B Cakir, İ Gülseren
Nanoencapsulation technologies for the food and nutraceutical industries, 74-113, 2017
462017
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
422014
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
392014
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
392008
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
362007
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
342013
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
322004
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
302011
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
222021
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
222007
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
212019
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