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Cansu Yay

ORCID: 0000-0001-7715-4815
Observed ORCID: 0000-0001-7715-4815
OpenAlex ID: A5084225575
Optimizing bioreactor conditions for Spirulina fermentation by Lactobacillus helveticus and Kluyveromyces marxianus: Impact on chemical & bioactive properties
2024 · Cansu Yay, Zeynep Ozlem Cinar, et al. · Bioresource Technology · 20
How Epstein-Barr virus envelope glycoprotein gp350 tricks the CR2? A molecular dynamics study
2022 · Elif Naz Bingöl, Ilgaz Taştekil, et al. · Journal of Molecular Graphics and Modelling · 11
Optimizations related to the use of Lactobacillus helveticus, Kluyveromyces marxianus in monoculture, and co-culture for production of Spirulina-based fermented products
2025 · Naciye Ozturk, Cansu Yay, et al. · Algal Research · 10
Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in Fish-Oil-in-Water Emulsions
2025 · Cansu Yay, Betül Yesiltas, et al. · Foods · 5
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Screening of various raw materials and their protein concentrates: focus on alkaline extraction yields and physicochemical characterizations
2025 · Bilgen Özsoy, Cansu Yay, et al. · European Food Research and Technology · 3
Microbial Bioprocessing of Sunflower Protein Extracts: Nutritional, Techno-Functional and Bioactive Outcomes of Lactobacillus helveticus and Bacillus subtilis Fermentation Products
2026 · Cansu Yay, Bilgen Özsoy, et al. · Fermentation
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Comparative Effects of Bacterial and Yeast Fermentation on Nutritional & Bioactive Properties in Chickpea Protein Isolate
2026 · Bilgen Özsoy, Buse Bıyıklı, et al. · Food Science & Nutrition
Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in 5% Fish Oil-in-Water Emulsions
2025 · Cansu Yay, Betül Yesiltas, et al. · SSRN Electronic Journal
Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in 5% Fish Oil-in-Water Emulsions
2025 · Cansu Yay, Betül Yesiltas, et al. · SSRN Electronic Journal
Works count: 9
Citation count: 49
H-index: 4
I10-index: 3
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