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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, 2024-10, Vol.64 (25), p.9082-9094

2024

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Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums

Journal of the science of food and agriculture, 2019-11, Vol.99 (14), p.6333-6341

2019

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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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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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Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products

International journal of food science & technology, 2023-11, Vol.58 (11), p.5938-5946

2023

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Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

International journal of food science & technology, 2022-06, Vol.57 (6), p.3634-3642

2022

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Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds ( Salvia hispanica L.)

Foods, 2023-04, Vol.12 (8), p.1563

2023

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Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent

International journal of food science & technology, 2020-03, Vol.55 (3), p.1298-1310

2020

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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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A rheometer-based method to determine the crystal types of cocoa butter in white chocolate

European food research & technology, 2022-06, Vol.248 (6), p.1635-1644

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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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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Phenolics release kinetics in sugared and sugar‐free chewing gums: microencapsulated pomegranate peel extract usage

International journal of food science & technology, 2018-12, Vol.53 (12), p.2657-2663

2018

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Removal of yield‐stress fluids from pipework using water

AIChE journal, 2018-05, Vol.64 (5), p.1517-1527

2018

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Investigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modification

ACS omega, 2024-05, Vol.9 (18), p.20263-20276

2024

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Cold plasma modification of food macromolecules and effects on related products

Food chemistry, 2022-07, Vol.382, p.132356-132356, Article 132356

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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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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Improving Cleaning Efficiency through the Measurement of Food Fouling Adhesive Strength

ACS omega, 2024-05, Vol.9 (20), p.22156-22165

2024

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Yield and rheological properties of exopolysaccharide from a local isolate: Xanthomonas axonopodis pv. vesicatoria

Electronic Journal of Biotechnology, 2017-11, Vol.30, p.18-23

2017

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Chocolate quality and conching

Trends in food science & technology, 2019-09, Vol.91, p.446-453

2019

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Which Method Is Better for Preserving Meat and Cheese: Coating Propolis on The Packaging Material or Spraying Directly onto The Food?

Tekirdağ Ziraat Fakültesi dergisi, 2024-05, Vol.21 (3), p.602-618

2024

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Health conscious consumers and sugar confectionery: Present aspects and projections

Trends in food science & technology, 2022-05, Vol.123, p.57-68

2022

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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

Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums

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

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

Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products

Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds ( Salvia hispanica L.)

Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent

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

A rheometer-based method to determine the crystal types of cocoa butter in white chocolate

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

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

Phenolics release kinetics in sugared and sugar‐free chewing gums: microencapsulated pomegranate peel extract usage

Removal of yield‐stress fluids from pipework using water

Investigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modification

Cold plasma modification of food macromolecules and effects on related products

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

Development of a Natural Chewing Gum from Plant Based Polymer

Improving Cleaning Efficiency through the Measurement of Food Fouling Adhesive Strength

Yield and rheological properties of exopolysaccharide from a local isolate: Xanthomonas axonopodis pv. vesicatoria

Chocolate quality and conching

Which Method Is Better for Preserving Meat and Cheese: Coating Propolis on The Packaging Material or Spraying Directly onto The Food?

Health conscious consumers and sugar confectionery: Present aspects and projections

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