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

Journal of the American Oil Chemists' Society, 2024-08, Vol.101 (8), p.721-733

2024

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Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics

Food biophysics, 2025-03, Vol.20 (1), p.6, Article 6

2025

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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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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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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 calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

Journal of food science and technology, 2015-04, Vol.52 (4), p.2033-2042

2015

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Rapid tempering of sucrose-free milk chocolates by βV seeding: textural, rheological and melting properties

European food research & technology, 2017-10, Vol.243 (10), p.1849-1860

2017

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Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent

Journal of food science and technology, 2022-05, Vol.59 (5), p.1704-1714

2022

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Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties

Journal of applied phycology, 2018-04, Vol.30 (2), p.1031-1039

2018

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Rapid tempering of sucrose-free milk chocolates by β ^sub V^ seeding: textural, rheological and melting properties

European food research & technology, 2017-10, Vol.243 (10), p.1849

2017

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The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples

European food research & technology, 2016-08, Vol.242 (8), p.1253-1266

2016

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Development of a Natural Chewing Gum from Plant Based Polymer

Journal of polymers and the environment, 2018-05, Vol.26 (5), p.1969-1978

2018

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Street milk and urban consumers in Turkey: a descriptive study

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2014, Vol.9 (1), p.23-35

2014

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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

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

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

Non-isoflavone phytoestrogenic compound contents of various legumes

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

Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics

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

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

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

Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

Rapid tempering of sucrose-free milk chocolates by βV seeding: textural, rheological and melting properties

Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent

Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties

Rapid tempering of sucrose-free milk chocolates by β ^sub V^ seeding: textural, rheological and melting properties

The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples

Development of a Natural Chewing Gum from Plant Based Polymer

Street milk and urban consumers in Turkey: a descriptive study

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