Genc, E. Et Al. 2024. Fabrication and characterisation of Pickering emulsion-based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.59, no.3 , 1709-1723.

Genc, E., Karasu, S., Akçiçek, A., & Toker, Ö. S., (2024). Fabrication and characterisation of Pickering emulsion-based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.59, no.3, 1709-1723.

Genc, Ezgi Et Al. "Fabrication and characterisation of Pickering emulsion-based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.59, no.3, 1709-1723, 2024

Genc, Ezgi Et Al. "Fabrication and characterisation of Pickering emulsion-based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.59, no.3, pp.1709-1723, 2024

Genc, E. Et Al. (2024) . "Fabrication and characterisation of Pickering emulsion-based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.59, no.3, pp.1709-1723.

@article{article, author={Ezgi Genc Et Al. }, title={Fabrication and characterisation of Pickering emulsion-based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2024, pages={1709-1723} }