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Technological Approaches for Novel Applications in Dairy Processing
2018
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Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage
International dairy journal, 2019-09, Vol.96, p.1-9
2019
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Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
한국축산식품학회지, 2019, 39(1), , pp.23-34
2019
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Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage
Journal of dairy science, 2015-12, Vol.98 (12), p.8391-8404
2015
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DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS
Gıda, 2020-10, Vol.45 (6), p.1201-1214
2020
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Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder
Journal of dairy science, 2015-05, Vol.98 (5), p.2934-2943
2015
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Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat
Meat science, 2022-02, Vol.184, p.108672-108672, Article 108672
2022
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Exergoeconomic performance assessment of a pilot-scale spray dryer using the specific exergy costing method
Biosystems engineering, 2014-06, Vol.122, p.127-138
2014
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Energetic, Exergetic, and Exergoeconomic Analyses of Spray-Drying Process during White Cheese Powder Production
Drying technology, 2012-03, Vol.30 (4), p.435-444
2012
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Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi
Akademik Gıda, 2017-10, Vol.15 (3), p.249-255
2017
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The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders
International dairy journal, 2023-03, Vol.138, p.105552, Article 105552
2023
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Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
Food science of animal resources, 2019-02, Vol.39 (1), p.23-34
2019
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The physical, microstructural, chemical and sensorial properties of spray dried full-fat white cheese powders stored in different multilayer packages
Journal of food engineering, 2018-07, Vol.229, p.57-64
2018
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Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier
Journal of food science, 2023-11, Vol.88 (11), p.4353-4374
2023
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Optimization of spray drying process in cheese powder production
Food and bioproducts processing, 2015-01, Vol.93, p.156-165
2015
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Application of batch system ultraviolet light on the surface of kashar cheese, a kind of pasta-filata cheese: effects on mould inactivation, lipid oxidation, colour, hardness and sensory properties
Journal of dairy research, 2020-11, Vol.87 (4), p.493-497
2020
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Mimaride Geometrik Form-Algı İlişkisi: Çağdaş Müze Örnekleri Üzerinden bir İnceleme
2022
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Production of reduced-fat white cheese powder: The effects of fat reduction and microparticulated protein usage on the characteristics of the cheese powder during storage
Powder technology, 2021-10, Vol.391, p.510-521
2021
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Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks
Food science & technology, 2022-01, Vol.154, p.112665, Article 112665
2022
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The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat
Food science & technology, 2021-06, Vol.145, p.111350, Article 111350
2021
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TOPRAĞA GÖMEREK VEYA BUZDOLABI KOŞULLARINDA OLGUNLAŞTIRMANIN SİVAS KÜP PEYNİRİNİN ÖZELLİKLERİ ÜZERİNE ETKİSİ
Gıda, 2019-04, Vol.44 (2), p.248-259
2019
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Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers
International dairy journal, 2004-04, Vol.14 (4), p.365-373
2004
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FARKLI PEYNİR ÇEŞİTLERİNİN YAŞAM DÖNGÜSÜ ANALİZİ
Gıda, 2022-12, Vol.47 (6), p.941-961
2022
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Toprağa gömerek veya buzdolabı koşullarında olgunlaştırmanın Sivas Küp peynirinin özellikleri üzerine etkisi
Gıda, 2019-02, Vol.44 (2), p.248-259
2019
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Kinetics of Total Phenolic Content and Total Color Difference During Liquid Smoking of Kashar Cheese
International journal of food properties, 2013-05, Vol.16 (4), p.852-866
2013
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