Demet Guzey

Formation, stability and properties of multilayer emulsions for application in the food industry.

D. Mcclements, Demet Guzey, 2006, Advances in colloid and interface science.

Interfacial properties and structural conformation of thermosonicated bovine serum albumin

J. Weiss, B. Bruce, İbrahim Gülseren, 2006 .

Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes.

D. Mcclements, Demet Guzey, 2007, Journal of agricultural and food chemistry.

Utilization of interfacial engineering to improve food emulsion properties

Demet Guzey, 2006 .

Characterization of β-lactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study

D. Mcclements, Demet Guzey, 2006 .

Adsorption kinetics of BSA at air–sugar solution interfaces as affected by sugar type and concentration

David Julian McClements, D. Mcclements, J. Weiss, 2003 .

Factors Influencing the Production of O/W Emulsions Stabilized by β-Lactoglobulin–Pectin Membranes

D. Mcclements, Demet Guzey, Kim Hj, 2004 .