Ipek Bayram

Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH

Like Mao, Yanxiang Gao, Qing Guo, 2021, Food Hydrocolloids.

Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation

S. Sahin, Gulum Sumnu, Ipek Bayram, 2021 .

Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants.

Yuan Wang, Wenyan Liao, Yanxiang Gao, 2021, Food chemistry.

Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-Tocopherol.

D. Mcclements, E. Decker, Sibel Uluata, 2021, Journal of agricultural and food chemistry.

Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation

E. Decker, Ipek Bayram, 2023, Trends in Food Science & Technology.

Enzymatic Modification of Lecithin for Improved Antioxidant Activity in Combination with Tocopherol in Emulsions and Bulk Oil.

E. Decker, Ipek Bayram, Mitch D. Culler, 2022, Journal of Agricultural and Food Chemistry.

Oxidative stability of emulsions made with self-extracted oil from euryhaline microalgae Spirulina and Scenedesmus

U. Phutela, Ipek Bayram, Manpreet Kaur, 2023, Algal Research.

Analysis of the mechanism of antioxidant synergism between α‐tocopherol and myricetin in bulk oil

Ipek Bayram, Eric A Decker, 2023, Journal of the American Oil Chemists' Society.