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Betül Yesiltas

Technical University of Denmark

Lyngby

Denmark

  • Technical University of Denmark

SCHOLARLY PAPERS

7

DOWNLOADS

275

TOTAL CITATIONS

0

Scholarly Papers (7)

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1.

Lipid Oxidation of Pickering Emulsions Produced with Electrosprayed Sodium Caseinate Particles and Sago Palm Weevil (Rhynchophorus Ferrugineus) Larvae Oil

Number of pages: 28 Posted: 08 Jan 2025
Thang Tran, Khanittha Chinarak, Worawan Panpipat, Betül Yesiltas, Ana C. Mendes, Ioannis S. Chronakis and Charlotte Jacobsen
affiliation not provided to SSRN, Walailak University, Walailak University, Technical University of Denmark, affiliation not provided to SSRN, Technical University of Denmark and Technical University of Denmark
Downloads 62 (942,565)

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Electrospray, sago palm weevil, Lipid oxidation, sodium caseinate, Pickering emulsion, protein particle

2.

Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in 5% Fish Oil-in-Water Emulsions

Downloads 60 (961,006)

Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in 5% Fish Oil-in-Water Emulsions

Number of pages: 38 Posted: 03 Jan 2025
Cansu Yay, Betül Yesiltas, Mathias Greve-Poulsen and Charlotte Jacobsen
Gebze Technical University, Technical University of Denmark, affiliation not provided to SSRN and Technical University of Denmark
Downloads 36 (1,267,060)

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Emulsifier, lipid oxidation, antioxidant, potato peptides, low-fat emulsions, Tween 20, DATEM

Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in 5% Fish Oil-in-Water Emulsions

Number of pages: 38 Posted: 13 Mar 2025
Cansu Yay, Betül Yesiltas, Mathias Greve-Poulsen and Charlotte Jacobsen
Gebze Technical University, Technical University of Denmark, affiliation not provided to SSRN and Technical University of Denmark
Downloads 24 (1,445,011)

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Emulsifier, lipid oxidation, antioxidant, potato peptides, low-fat emulsions, Tween 20, DATEM

3.

Antioxidant Peptides from Alternative Sources Reduce Lipid Oxidation in 5% Fish Oil-in-Water Emulsions (Ph 4) and Fish Oil-Enriched Mayonnaise

Number of pages: 37 Posted: 16 Nov 2022
Elisa Varona, Pedro J. Garcia-Moreno, Simon Gregersen, Tobias H. Olsen, Paolo Marcatili, Francesc Guardiola, Michael T. Overgaard, Egon B. Hansen, Charlotte Jacobsen and Betül Yesiltas
University of Barcelona, University of Granada, Aalborg University, Technical University of Denmark, Technical University of Denmark, University of Barcelona, Aalborg University, Technical University of Denmark, Technical University of Denmark and Technical University of Denmark
Downloads 41 (1,170,409)

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Bioactive peptides, Antioxidant activity, lipid oxidation, single cell, potato, seaweed.

4.

Metal chelating peptide derived from brewers spent grain predicted by bioinformatics: screening and antioxidant activity in 5% fish oil-in-water emulsions

Number of pages: 34 Posted: 23 Sep 2025
Rasmus Kranold Mikkelsen, Simon Gregersen, Jean-Michel Girardet, Michael T. Overgaard, Laetitia Canabady-Rochelle, Charlotte Jacobsen and Betül Yesiltas
Technical University of Denmark, Aalborg University, University of Lorraine, Aalborg University, University of Lorraine, Technical University of Denmark and Technical University of Denmark
Downloads 33 (1,277,121)

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Metal chelating, peptides, Tween20 Emulsion, SwitchSENSE®, Antioxidants, Deep learning approach

5.

Physical and Oxidative Stability of 5% Fish Oil-in-Water Emulsions Stabilized with Lesser Mealworm (Alphitobius Diaperinus Larva) Protein Hydrolysates Pretreated with Ultrasound and Pulsed Electric Field

Number of pages: 46 Posted: 09 Nov 2024
Aurélie Ballon, Lucas Sales Queiroz, Silvia de Lamo Castellvi, Carme Güell, Montserrat Ferrando, Charlotte Jacobsen and Betül Yesiltas
Rovira i Virgili University, affiliation not provided to SSRN, Ohio State University (OSU), Universitat Rovira i Virgili, Universitat Rovira i Virgili, Technical University of Denmark and Technical University of Denmark
Downloads 33 (1,277,121)

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Edible insect, Novel proteins, Pulsed electric field, ultrasound, Enzymatic hydrolysis, Oil-in-water emulsion, Lipid oxidation

6.

Interfacial Effects of Gallate Alkyl Esters on Physical and Oxidative Stability of High Fat Fish Oil-in-Water Emulsions Stabilized with Sodium Caseinate and Osa-Modified Starch

Number of pages: 28 Posted: 02 Feb 2023
Charlotte Jacobsen, Mojtaba Delfanian, Betül Yesiltas, Ann-Dorit Moltke Sørensen, M. A. Sahari, Mohsen Barzegar and Hassan Ahmadi Gavlighi
Technical University of Denmark, Tarbiat Modares University, Technical University of Denmark, Technical University of Denmark, Tarbiat Modares University, Tarbiat Modares University and Tarbiat Modares University
Downloads 29 (1,332,057)

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Interfacial activity, Phenolipids, oxidative stability, Antioxidant partitioning, Surfactant

7.

Evaluation of bioinformatics prediction of metal chelating activity of peptides derived from potato, seaweed and microbial proteins in omega-3 enriched mayonnaise ​

Number of pages: 32 Posted: 24 Nov 2025
Betül Yesiltas, Evangelia C. Zafeiri and Charlotte Jacobsen
Technical University of Denmark, Technical University of Denmark and Technical University of Denmark
Downloads 17 (1,481,165)

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bioactive peptides, Antioxidant activity, Lipid oxidation, EDTA, Proteomics