Gokhan Boran, Ph.D.
Affiliations: | 2010 | Cornell University, Ithaca, NY, United States |
Area:
Food Science and Technology Agriculture, Agricultural EngineeringGoogle:
"Gokhan Boran"Parents
Sign in to add mentorJoe M. Regenstein | grad student | 2010 | Cornell | |
(Optimization of gelatin extraction from silver carp skin and textural, rheological, and sensory characteristics of extracted gelatin.) |
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Publications
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Aksun Tümerkan ET, Cansu Ü, Boran G, et al. (2019) Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins. Food Chemistry. 287: 273-279 |
Baştürk A, Ceylan MM, Çavuş M, et al. (2018) Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants Lwt. 89: 358-364 |
Pancar ED, Andiç S, Boran G. (2016) Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt Journal of Aquatic Food Product Technology. 25: 843-853 |
Cansu Ü, Boran G. (2015) Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen. Korean Journal For Food Science of Animal Resources. 35: 431-40 |
Liu D, Nikoo M, Boran G, et al. (2015) Collagen and gelatin. Annual Review of Food Science and Technology. 6: 527-57 |
Liu D, Regenstein JM, Mulvaney SJ, et al. (2013) Critical review of key analytical issues with gelatins Gelatin: Production, Applications and Health Implications. 31-48 |
Boran G, Karaçam H. (2011) Seasonal changes in proximate composition of some fish species from the black sea Turkish Journal of Fisheries and Aquatic Sciences. 11: 01-05 |
Boran G, Lawless HT, Regenstein JM. (2010) Effects of extraction conditions on the sensory and instrumental characteristics of fish gelatin gels. Journal of Food Science. 75: S469-76 |
Boran G, Mulvaney SJ, Regenstein JM. (2010) Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources. Journal of Food Science. 75: E565-71 |
Boran G, Regenstein JM. (2010) Fish gelatin. Advances in Food and Nutrition Research. 60: 119-43 |