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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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A new trend among plant-based food ingredients in food processing technology: Aquafaba

Critical reviews in food science and nutrition, 2023, Vol.63 (20), p.4467-4484

2023

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Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration

Journal of dairy science, 2014-01, Vol.97 (1), p.97-110

2014

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Development of a novel rheological method for determining melting properties of gelatin-based gummies

International journal of biological macromolecules, 2022-06, Vol.209 (Pt A), p.385-395

2022

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Scanning electron microscopic investigation on Chicory tribe (Compositae) botanical sources and their antimicrobial potential

Microscopy research and technique, 2024-09, Vol.87 (9), p.2204-2211

2024

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Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems

Food research international, 2013-08, Vol.53 (1), p.278-290

2013

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Optimization of Chlorella vulgaris spray drying using various innovative wall materials

Algal research (Amsterdam), 2023-05, Vol.72, p.103115, Article 103115

2023

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Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum

Food and bioprocess technology, 2013-06, Vol.6 (6), p.1420-1433

2013

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Adaptive Neuro-fuzzy Inference System and Artificial Neural Network Estimation of Apparent Viscosity of Ice-cream Mixes Stabilized with Different Concentrations of Xanthan Gum

Applied rheology (Lappersdorf, Germany), 2012-12, Vol.22 (6), p.30-40

2012

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Effect of Oil Type and Fatty Acid Composition on Dynamic and Steady Shear Rheology of Vegetable Oils

Journal of Oleo Science, 2012, Vol.61(4), pp.181-187

2012

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Soft confectionery products: Quality parameters, interactions with processing and ingredients

Food chemistry, 2022-08, Vol.385, p.132735-132735, Article 132735

2022

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Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent

Journal of the science of food and agriculture, 2023-08, Vol.103 (11), p.5511-5520

2023

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Soğuk Pres Üzüm Çekirdeği Yağı Atığının Düşük Yağlı Yağ/ Su Emülsiyonların Reolojik Özelliklerine Etkisi

Akademik Gıda, 2018-04, Vol.16 (1), p.27-32

2018

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Production of tomato powder from tomato puree with foam‐mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds

Journal of the science of food and agriculture, 2023-05, Vol.103 (7), p.3691-3700

2023

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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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The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality

Journal of food measurement & characterization, 2021-02, Vol.15 (1), p.531-540

2021

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An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

Food chemistry, 2016-01, Vol.190, p.1109-1115

2016

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Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions

Food research international, 2015-04, Vol.70, p.125-133

2015

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Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

International journal of food science & technology, 2024-03, Vol.59 (3), p.1709-1723

2024

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Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations

Journal of food science, 2024-10, Vol.89 (10), p.6590-6600

2024

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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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Evaluation of the probiotic, anti-microbial, anti-biofilm, and safety properties of Levilactobacillus brevis Lb13H

Food science & technology, 2024-09, Vol.207, p.116636, Article 116636

2024

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Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classification of samples using chemometric approaches

Turkish journal of agriculture and forestry, 2015-01, Vol.39, p.80-90

2015

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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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Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics

Trends in food science & technology, 2016-03, Vol.49, p.35-44

2016

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

A new trend among plant-based food ingredients in food processing technology: Aquafaba

Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration

Development of a novel rheological method for determining melting properties of gelatin-based gummies

Scanning electron microscopic investigation on Chicory tribe (Compositae) botanical sources and their antimicrobial potential

Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems

Optimization of Chlorella vulgaris spray drying using various innovative wall materials

Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum

Adaptive Neuro-fuzzy Inference System and Artificial Neural Network Estimation of Apparent Viscosity of Ice-cream Mixes Stabilized with Different Concentrations of Xanthan Gum

Effect of Oil Type and Fatty Acid Composition on Dynamic and Steady Shear Rheology of Vegetable Oils

Soft confectionery products: Quality parameters, interactions with processing and ingredients

Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent

Soğuk Pres Üzüm Çekirdeği Yağı Atığının Düşük Yağlı Yağ/ Su Emülsiyonların Reolojik Özelliklerine Etkisi

Production of tomato powder from tomato puree with foam‐mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds

Chocolate flow behavior: Composition and process effects

The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality

An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions

Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations

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

Evaluation of the probiotic, anti-microbial, anti-biofilm, and safety properties of Levilactobacillus brevis Lb13H

Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classification of samples using chemometric approaches

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

Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics

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