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38篇 您的检索式：作者名="Ibanoglu"

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	题名	作者	年代	出处	被引量
1	Structure, Physico-chemical and Microbiological Properties of Ozone-oxidized Wheat, Corn, Potato and Rice Starches显示文摘	Hatice Catal Senol Ibanoglu	2012	Journal of Food Science and Engineering2012，2，4：	3
2	Kinetic study on colour changes in wheat germ due to heat 显示文摘	Esra Ibanoglu	2002	Journal of Food Engineering2002，51，3：	1
3	High pressure effect on foaming behaviour of whey protein isolate显示文摘	Ibanoglu lu E Karatass	2001	J Food Eng2001，47，：	1
4	Productionand characterisation of enzymatically produced lauric acid esters of fructose显示文摘	Gulten Sekeroglu Ibel Fadiloglu Esra Ibanoglu	2002	Journal of the Science of Food and Agriculture2002，82，13：	1
5	Influence of tempering with ozone water on the selected properties of wheat flour 显示文摘	Senol Ibanoglu	2001	Journal of Food Engineering2001，48，：	1
6	Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums 显示文摘	Ibanoglu Ercelebi	2007	Food Chemistry2007，101，：	1
7	Influence of Process Variables on Residence Time Distribution and Flow Patterns of Tarhana in a Twin-Screw Extruder显示文摘	Ainsworth Paul Ibanoglu Senol Hayes George D	1997	Journal of Food Engineering1997，32，1：	1
8	Effect of dilute acid hydrolysis on the coolked viscosity of tarhana,a traditional Turkish cereal soup 显示文摘	Ibanoglu S Ibanoglu E Ainsworth P	1998	International Journal of Food Science and Nutrition1998，49，：	1
9	Effect of hydrocolloids on the thermal denaturation of proteins 显示文摘	Ibanoglu E	2005	Food Chemistry2005，90，：	1
10	Ozonation of corn and potato starch in aqueous solution: effects on the thermal, pasting and structural properties显示文摘	Catal H Ibanoglu S	2012	International Journal of Food Science and Technology2012，47，9：	1
11	The recycling of brewegs processing by-product into ready-to-eat snacks using extrusion technology 显示文摘	Stojceska V Ainsworth P Plunkett A Ibanoglu S	2008	Journal of Cereal Science2008，47，3：	1
12	Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic 显示文摘	Ibanoglu E	2002	Journal of Food Engineering2002，52，：	1
13	Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack 显示文摘	Ainsworth P ibanoglu S Plunkett A Ibanoglu E Stojeeska V	2007	Journal of Food Engineering2007，81，：	1
14	Growth and energetic parameters of microbial Xanthan gum production with Xanthomonas campestris显示文摘	Oener Mehmet D Eren Sami Ibanoglu Senol	1995	Turk J Eng Environ Sci1995，19，3：	1
15	Kinetics of starch gelatinization during extrusion of tarhana, a traditional turkish wheat flour - yogurt mixture 显示文摘	Scnol Ibanoglu Paul Ainsworth	1997	International Journal of Food Sciences and Nutrition1997，48，：	1
16	Effect of dietary fiber addition on the selected nutritional properties of cookies显示文摘	BILGICLI N IBANOGLU S HERKEN E N		0，，：	1
17	Kinetics of starch gelatinization during extrusion of tarhana, a traditional turkish wheat flour-yogurt mixture显示文摘	Ibanoglu S Ainsworth P	1997	Int J Food Sci Technol1997，48，：	1
18	Effect of wheat germ addition on the microbiological quality, in vitro protein digestibility, and gelatinization behavior of macaroni 显示文摘	Ilkay pinarli Mehmet Oner Senol Ibanoglu	2004	Eu- ropean Food Research & Technology2004，219，：	1
19	Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic显示文摘	Ibanoglu E		0，，：	1
20	Thermal denaturation and functional properties of egg proteins in the presence ofhydrocoUoid gums显示文摘	IBANOGLU E ERGELEBI E A	2007	Food Chemistry2007，，101：	1

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