Lâtif Taşkaya

Texture and colour properties of proteins recovered from whole gutted silver carp (<i>Hypophthalmichthys molitrix</i>) using isoelectric solubilisation/precipitation

Lâtif Taşkaya, Yi‐Chen Chen, Sarah K. Beamer et al. · Journal of the Science of Food and Agriculture · 2008 · 73 citations

Nutrition, Food Analysis, Food Biophysics +26

Functional properties of proteins recovered from silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation

Lâtif Taşkaya, Yi‐Chen Chen, Jacek Jaczynski · LWT · 2009 · 71 citations

Protein Chemistry, Functional Properties, Silver Carp +8

Compositional Characteristics of Materials Recovered from Whole Gutted Silver Carp (Hypophthalmichthys molitrix) Using Isoelectric Solubilization/Precipitation

Lâtif Taşkaya, Yi‐Chen Chen, Sarah K. Beamer et al. · Journal of Agricultural and Food Chemistry · 2009 · 71 citations

Lipid Analysis, Nutrition, Engineering +21

Quality Changes of Fish Burger from Rainbow Trout During Refrigerated Storage.

Lâtif Taşkaya, Şükran Çaklı · DergiPark (Istanbul University) · 2003 · 51 citations · Full text

Rainbow Trout, Shelf Life, Quality Changes +8

Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation

Lâtif Taşkaya, Yi‐Chen Chen, Jacek Jaczynski · LWT · 2009 · 46 citations

Food Chemistry, Titanium Dioxide, Food Biophysics +6