Cansu Ekin Gümüş

Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins

Cansu Ekin Gümüş, Eric A. Decker, David Julian McClements · Food Biophysics · 2017 · 138 citations

Food Chemistry, Food Colloid, Faba Bean Proteins +8

Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins

Cansu Ekin Gümüş, Eric A. Decker, David Julian McClements · Food Research International · 2017 · 136 citations

Food Chemistry, Lipid Analysis, Faba Bean Proteins +7

Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate

Cansu Ekin Gümüş, Gabriel Davidov‐Pardo, David Julian McClements · Food Hydrocolloids · 2016 · 125 citations

Maillard Conjugation, Food Colloid, Medicine +9

Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability

Gabriel Davidov‐Pardo, Cansu Ekin Gümüş, David Julian McClements · Food Chemistry · 2015 · 112 citations

Food Colloid, Chemical Stability, Micro-encapsulation +5

Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil

Rebecca Walker, Cansu Ekin Gümüş, Eric A. Decker et al. · Journal of Food Engineering · 2017 · 93 citations

Carrier Oils, Chemical Engineering, Chemical Enhanced Oil Recovery +8