Halime Pehlivanoğlu

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques

Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior

Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications