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Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin

European food research & technology, 2013-01, Vol.236 (1), p.135-143

Konar, Nevzat

2013

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Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread

Journal of applied phycology, 2022-02, Vol.34 (1), p.375-383

2022

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Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics

Journal of functional foods, 2018-04, Vol.43, p.206-213

2018

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Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer

Rheologica acta, 2022-05, Vol.61 (4-5), p.339-351

2022

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Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey

Food analytical methods, 2020-04, Vol.13 (4), p.952-961

2020

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Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis

Current pharmaceutical biotechnology, 2020-01, Vol.21 (12), p.1224

2020

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Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality

Sugar tech : an international journal of sugar crops & related industries, 2018-12, Vol.20 (6), p.745-755

2018

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Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications

Critical reviews in food science and nutrition, 2018-05, Vol.58 (8), p.1330-1341

2018

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Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

CYTA: journal of food, 2014-01, Vol.12 (1), p.55-64

2014

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Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

International journal of food properties, 2017-12, Vol.20 (sup2), p.1354-1365

2017

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Non-isoflavone phytoestrogenic compound contents of various legumes

European food research & technology, 2013-03, Vol.236 (3), p.523-530

Konar, Nevzat

2013

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βv SEEDING AS AN ALTERNATIVE PRE-CRYSTALLIZATION TECHNIQUE IN SYNBIOTIC MILK CHOCOLATE PRODUCTION

Gıda, 2018-04, Vol.43 (3), p.422-431

2018

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Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels

Journal of texture studies, 2024-02, Vol.55 (1), p.n/a

2024

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Chocolate flow behavior: Composition and process effects

Critical reviews in food science and nutrition, 2023, Vol.63 (19), p.3788-3802

2023

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Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility

Critical reviews in food science and nutrition, 2023-05, Vol.ahead-of-print (ahead-of-print), p.1-13

2023

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Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation

Journal of food science, 2024-05, Vol.89 (5), p.2867-2878

2024

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Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products

Journal of the American Oil Chemists' Society, 2024-03

2024

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Investigation effects of inulin degree of polymerization on compound chocolate quality

Journal of food processing and preservation, 2021-11, Vol.45 (11), p.n/a

2021

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Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties

Algal research (Amsterdam), 2020-05, Vol.47, p.101811, Article 101811

2020

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Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage

Journal of food science and technology, 2024-07

2024

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Optimization of spray drying for Chlorella vulgaris by using RSM methodology and maltodextrin

Journal of food processing and preservation, 2022-05, Vol.46 (5), p.n/a

2022

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Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability

Journal of food measurement & characterization, 2023-08, Vol.17 (4), p.3403-3412

2023

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Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate

International journal of food science & technology, 2022-07, Vol.57 (7), p.4119-4128

2022

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Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads

Journal of food science and technology, 2024-02, Vol.61 (2), p.331-339

2024

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Using encapsulated Nannochloropsis oculata in white chocolate as coloring agent

Journal of applied phycology, 2020-10, Vol.32 (5), p.3077-3088

2020

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Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin

Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread

Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics

Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer

Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey

Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis

Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality

Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications

Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

Non-isoflavone phytoestrogenic compound contents of various legumes

βv SEEDING AS AN ALTERNATIVE PRE-CRYSTALLIZATION TECHNIQUE IN SYNBIOTIC MILK CHOCOLATE PRODUCTION

Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels

Chocolate flow behavior: Composition and process effects

Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility

Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation

Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products

Investigation effects of inulin degree of polymerization on compound chocolate quality

Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties

Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage

Optimization of spray drying for Chlorella vulgaris by using RSM methodology and maltodextrin

Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability

Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate

Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads

Using encapsulated Nannochloropsis oculata in white chocolate as coloring agent

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