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Foods (Basel, Switzerland)|June 13, 2025
Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in Fish-Oil-in-Water EmulsionsCansu Yay, Betül Yesiltas, Charlotte Jacobsen
Food Chemistry|May 23, 2026
Evaluation of bioinformatics prediction of metal chelating activity of peptides derived from potato, seaweed and microbial proteins in omega-3 enriched mayonnaiseBetül Yesiltas, Evangelia C Zafeiri, Charlotte Jacobsen
Food Chemistry|December 15, 2023
Evaluation of primary and secondary oxidation products in fish oil-in-water emulsions: Effect of metal-complexing peptides and protein hydrolysatesRachel Irankunda, Mads Bjørlie, Betül Yesiltas, et al.
Food Chemistry|March 21, 2025
Low pH affinity screening of peptides: An alternative to time-consuming storage experiments?Mads Bjørlie, Laura Pontoppidan, Betül Yesiltas, et al.
Food Chemistry|November 10, 2018
Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiersBetül Yesiltas, Pedro J García-Moreno, Ann-Dorit M Sørensen, et al.
Comprehensive Reviews in Food Science and Food Safety|March 7, 2023
Oxidation and oxidative stability in emulsionsSakhi Ghelichi, Mona Hajfathalian, Betül Yesiltas, et al.
Journal of Agricultural and Food Chemistry|November 7, 2018
Effects of Modified DATEMs with Different Alkyl Chain Lengths on Improving Oxidative and Physical Stability of 70% Fish Oil-in-Water EmulsionsBetül Yesiltas, Pedro J García-Moreno, Ann-Dorit M Sørensen, et al.
Food Chemistry|March 25, 2018
Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsionsBetül Yesiltas, Ann-Dorit Moltke Sørensen, Pedro J García-Moreno, et al.
Food Chemistry|April 9, 2019
Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsionsBetül Yesiltas, Ann-Dorit M Sørensen, Pedro J García-Moreno, et al.
Food Chemistry|February 20, 2025
Physical and oxidative stability of 5 % fish oil-in-water emulsions stabilized with lesser mealworm (Alphitobius diaperinus larva) protein hydrolysates pretreated with ultrasound and pulsed electric fieldsAurélie Ballon, Lucas Sales Queiroz, Sílvia de Lamo-Castellví, et al.
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