Betül Yesiltas

Betül Yesiltas

Postdoc

DTU FØDEVAREINSTITUTTET
DTU Fødevareinstituttet

Forskningsgruppen for Bioaktive Stoffer – Analyse og Anvendelse

Danmarks Tekniske Universitet

Kemitorvet

Bygning 202, rum 3130

2800 Kgs. Lyngby

Mobil
Fax 45 88 47 74
E-mail betye@food.dtu.dk
ORCID 0000-0002-4587-9990
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Publikationer
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DTU nyheder
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Publikationer rss feed

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     |    År: 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     |    År: 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     |    År: 2019

2018
  PDF

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     |    År: 2018     |    DOI: https://doi.org/10.1016/j.foodchem.2018.02.074

  PDF

Effects of modified DATEMs with different alkyl chain lengths on improving oxidative and physical stability of 70% fish oil-in-water emulsions

Yesiltas, Betül ; García Moreno, Pedro Jesús ; Sørensen, Ann-Dorit Moltke ; Anankanbil, Sampson ; Guo, Zheng ; Jacobsen, Charlotte
Presented at:
Nordic Lipidforum Seminar

Type: Conference abstract for conference (Peer reviewed)

Status: Published     |    År: 2018

 

Effects of Modified DATEMs with Different Alkyl Chain Lengths on Improving Oxidative and Physical Stability of 70% Fish Oil-in-Water Emulsions

Yesiltas, Betül ; García-Moreno, Pedro Jesús ; Moltke Sørensen, Ann-Dorit ; Anankanbil, Sampson ; Guo, Zheng ; Jacobsen, Charlotte
in: Journal of Agricultural and Food Chemistry, vol: 66, issue: 47, pages: 12512–12520

Type: Journal article (Peer reviewed)

Status: Published     |    År: 2018     |    DOI: https://doi.org/10.1021/acs.jafc.8b04091

  PDF

New ingredients from seaweed for cosmetic applications

Hermund, Ditte Baun ; Klinder, Louise Mellisa ; Yesiltas, Betül ; Anagnostara, Ioanna ; Sivasubramaniam, Niruja ; Neerup, Randi ; Huang, Yuhong ; Anasontzis, George E. ; Lange, Lene ; Jacobsen, Charlotte
Presented at:
8th NORDIC SEAWEED CONFERENCE, SEAWEED AND SUSTAINABILITY

Type: Conference abstract for conference (Peer reviewed)

Status: Published     |    År: 2018

2017
  PDF

Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate

Yesiltas, Betül ; García Moreno, Pedro Jesús ; Sørensen, Ann-Dorit Moltke ; Jacobsen, Charlotte
in: European Journal of Lipid Science and Technology, vol: 119, issue: 11

Type: Journal article (Peer reviewed)

Status: Published     |    År: 2017     |    DOI: https://doi.org/10.1002/ejlt.201600484


https://www.food.dtu.dk/publikationer/afhandlinger/person?id=75397&tab=2&qt=dtupublicationquery
15 SEPTEMBER 2019