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ACS Omega|February 2, 2026
Physicochemical, Structural, Molecular, and Thermal Characterization of Fucus vesiculosus Extract-Based Nanofibrous MatsFatih BildikJournal of the Science of Food and Agriculture|December 2, 2017
Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage productionBetül Toktaş, Fatih Bildik, Beraat ÖzçelikFood Chemistry|November 6, 2023
Gelatin nanofibers with black elderberry, Au nanoparticles and SnO2 as intelligent packaging layer used for monitoring freshness of Hake fishTurgay Cetinkaya, Fatih Bildik, Filiz Altay, et al.Journal of Food Science and Technology|March 22, 2021
The impact of pH and biopolymer ratio on the complex coacervation of Spirulina platensis protein concentrate with chitosanAysun Yücetepe, Merve Yavuz-Düzgün, Eda Şensu, et al.ACS Omega|March 4, 2024
Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold StorageZafer Ceylan, Raciye Meral, Aslıhan Alav, et al.International Journal of Biological Macromolecules|August 3, 2021
Pullulan films loading saffron extract encapsulated in nanoliposomes; preparation and characterizationZahra Najafi, Cyril J F Kahn, Fatih Bildik, et al.Pageof 1