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Dilek Ercili Cura

Showing results (1-10 of 8) with videos related to

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Food Chemistry|August 13, 2019
Limited hydrolysis of rice endosperm protein for improved techno-functional propertiesAnni Nisov, Dilek Ercili-Cura, Emilia Nordlund
Food Research International (Ottawa, Ont.)|January 29, 2021
Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye branPia Silventoinen, Anni Kortekangas, Dilek Ercili-Cura, et al.
Food Chemistry|April 29, 2017
Structuring colloidal oat and faba bean protein particles via enzymatic modificationOuti Nivala, Outi E Mäkinen, Kristiina Kruus, et al.
Journal of Agricultural and Food Chemistry|March 6, 2015
Impact of total solid content and extraction pH on enzyme-aided recovery of protein from defatted rapeseed (Brassica rapa L.) press cake and physicochemical properties of the protein fractionsKatariina Rommi, Dilek Ercili-Cura, Terhi K Hakala, et al.
Journal of the Science of Food and Agriculture|November 16, 2011
One-step method for isolation and purification of native β-lactoglobulin from bovine wheyMarija Stojadinovic, Lidija Burazer, Dilek Ercili-Cura, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional propertiesNina Aro, Dilek Ercili-Cura, Martina Andberg, et al.
Nature Food|April 28, 2023
Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbuminNatasha Järviö, Tuure Parviainen, Netta-Leena Maljanen, et al.
Annual Review of Food Science and Technology|December 2, 2011
Crosslinking food proteins for improved functionalityJohanna Buchert, Dilek Ercili Cura, Hairan Ma, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Food Chemistry|August 13, 2019
Limited hydrolysis of rice endosperm protein for improved techno-functional propertiesAnni Nisov, Dilek Ercili-Cura, Emilia Nordlund
Food Research International (Ottawa, Ont.)|January 29, 2021
Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye branPia Silventoinen, Anni Kortekangas, Dilek Ercili-Cura, et al.
Food Chemistry|April 29, 2017
Structuring colloidal oat and faba bean protein particles via enzymatic modificationOuti Nivala, Outi E Mäkinen, Kristiina Kruus, et al.
Journal of Agricultural and Food Chemistry|March 6, 2015
Impact of total solid content and extraction pH on enzyme-aided recovery of protein from defatted rapeseed (Brassica rapa L.) press cake and physicochemical properties of the protein fractionsKatariina Rommi, Dilek Ercili-Cura, Terhi K Hakala, et al.
Journal of the Science of Food and Agriculture|November 16, 2011
One-step method for isolation and purification of native β-lactoglobulin from bovine wheyMarija Stojadinovic, Lidija Burazer, Dilek Ercili-Cura, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional propertiesNina Aro, Dilek Ercili-Cura, Martina Andberg, et al.
Nature Food|April 28, 2023
Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbuminNatasha Järviö, Tuure Parviainen, Netta-Leena Maljanen, et al.
Annual Review of Food Science and Technology|December 2, 2011
Crosslinking food proteins for improved functionalityJohanna Buchert, Dilek Ercili Cura, Hairan Ma, et al.
Pageof 1