All Stories

  1. Encapsulation of olive leaf extract using double emulsion method

    Article • Physics of Fluids, August 2023, American Institute of Physics

    Gulum Sumnu, demet sönmezler

  2. Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature

    Article • Physics of Fluids, May 2023, American Institute of Physics

    Gulum Sumnu

  3. Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes

    Article • Quality Assurance and Safety of Crops & Foods, September 2018, Wageningen Academic Publishers

    Gulum Sumnu

  4. Microencapsulation of phenolic compounds extracted from onion (Allium cepa ) skin

    Article • Journal of Food Processing and Preservation, April 2018, Wiley

    Gulum Sumnu

  5. Utilization of lentil flour as a biopolymer source for the development of edible films

    Article • Journal of Applied Polymer Science, February 2018, Wiley

    Gulum Sumnu

  6. Development of novel pea flour-based nanofibres by electrospinning method

    Article • International Journal of Food Science & Technology, December 2017, Wiley

    Gulum Sumnu

  7. Microwave-assisted baking

    Article • January 2017, Elsevier

    Gulum Sumnu

  8. Microencapsulation of wheat germ oil

    Article • Journal of Food Science and Technology, June 2014, Springer Science + Business Media

    Gulum Sumnu

  9. Recent Developments in Microwave Heating

    Article • January 2005, Elsevier

    Gulum Sumnu