Betül Yesiltas

Betül Yesiltas

Postdoc

NATIONAL FOOD INSTITUTE
National Food Institute, Technical University of Denmark

Research Group for Bioactives – Analysis and Application

Technical University of Denmark

Kemitorvet

Building 202, room 3130

2800 Kgs. Lyngby

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Fax +45 45 88 47 74
E-mail betye@food.dtu.dk
ORCID 0000-0002-4587-9990
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2019
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Effects of modified phosphatidylcholine on physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions

Yesiltas, Betül ; Sørensen, Ann-Dorit Moltke ; García Moreno, Pedro Jesús ; Anankanbil, Sampson ; Guo, Zheng ; Jacobsen, Charlotte
Presented at:
American Oil Chemists' Society Annual Meeting 2019

Type: Conference abstract for conference (Peer reviewed)

Status: Published     |    Year: 2019

  PDF

Identifying useful peptides derived from seaweed, potato and single cell protein with emulsifying properties.

Yesiltas, Betül ; Lægsgaard, L. ; Brinch, M. L. ; Hansen, Egon Bech ; Jacobsen, Charlotte ; Marcatili, Paolo ; Olsen, T. H. ; Gregersen, S. ; García Moreno, Pedro Jesús
Presented at:
30th Nordic Lipidpforum Symposium 2019

Type: Conference abstract for conference (Peer reviewed)

Status: Published     |    Year: 2019

  PDF

Ingredients from Saccharina latissima to improve physical and oxidative stability of omega-3 delivery emulsions

Hermund, Ditte Baun ; Yesiltas, Betül ; Anagnostara, Ioanna ; Caindec, Alyssa Marie Soria ; Hou, Xiarou ; Neerup, Randi ; Huang, Yuhong ; Anasontzis, George E. ; Lange, Lene ; Jacobsen, Charlotte
Presented at:
49th Conference of the West European Fish Technologists Association (WEFTA)

Type: Conference abstract for conference (Peer reviewed)

Status: Published     |    Year: 2019

 

Interfacial structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine

Yesiltas, Betül ; Torkkeli, Mika ; Almásy, László ; Dudás, Zoltán ; Wacha, András Ferenc ; Dalgliesh, Robert ; García-Moreno, Pedro Jesús ; Moltke Sørensen, Ann Dorit ; Jacobsen, Charlotte ; Knaapila, Matti
in: Journal of Colloid and Interface Science, vol: 554, pages: 183-190

Type: Journal article (Peer reviewed)

Status: Published     |    Year: 2019     |    DOI: https://doi.org/10.1016/j.jcis.2019.06.103

 

Lipid oxidation in high fat omega-3 delivery emulsions

Yesiltas, Betül

Type: Ph.D. thesis

Status: Published     |    Year: 2019

  PDF

Physical and oxidative stability of high-fat fish-oil emulsions added algae-based stabilizers from Saccharina latissima

Hermund, Ditte Baun ; Yesiltas, Betül ; Anagnostara, Ioanna ; Caindec, Alyssa Marie Soria ; Hou, Xiarou ; Neerup, Randi ; Huang, Yuhong ; Anasontzis, George E. ; Lange, Lene ; Jacobsen, Charlotte
Presented at:
30th Nordic Lipidpforum Symposium 2019

Type: Conference abstract for conference (Peer reviewed)

Status: Published     |    Year: 2019

  PDF

The use of egg and soy phosphatidylcholines with attached caffeic acid enhances oxidative stability of high fat emulsion

Yesiltas, Betül ; García Moreno, Pedro Jesús ; Sørensen, Ann-Dorit Moltke ; Anankanbil, Sampson ; Banerjee, Chiranjib ; Guo, Zheng ; Ogilby, Peter R. ; Jacobsen, Charlotte
Presented at:
30th Nordic Lipidpforum Symposium 2019

Type: Conference abstract for conference (Peer reviewed)

Status: Published     |    Year: 2019

2018
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Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

Yesiltas, Betül ; Sørensen, Ann-Dorit Moltke ; García Moreno, Pedro Jesús ; Anankanbil, Sampson ; Guo, Zheng ; Jacobsen, Charlotte
in: Food Chemistry, vol: 255, pages: 290-299

Type: Journal article (Peer reviewed)

Status: Published     |    Year: 2018     |    DOI: https://doi.org/10.1016/j.foodchem.2018.02.074


https://www.food.dtu.dk/english/service/phonebook/person?id=75397&tab=2&qt=dtupublicationquery
6 DECEMBER 2019