Cumhuriyet Meslek Yüksekokulu Makale Koleksiyonu
https://hdl.handle.net/20.500.12418/676
2024-03-29T06:18:05ZInterfacial rheology and morphology of casein and non-starch polysaccharides mixed layers at oil/water interface
https://hdl.handle.net/20.500.12418/14784
Interfacial rheology and morphology of casein and non-starch polysaccharides mixed layers at oil/water interface
Duygu Aslan Türker; Meryem Göksel Saraç; Mahmut Doğan
This work aims to determine the importance of the interfacial attributes on the emulsion stability of casein and five different non-starch polysaccharides (NSPs) and to compare the interfacial rheological properties at the O/W interface. Various interfacial properties of the layers were determined as well as the bulk rheological properties and morphological structures of emulsions. The results of steady interfacial viscosity pointed out that the interfacial film formed by the reaction between casein and lemon fiber had the highest mechanical strength. The molecules of the samples prepared with all other NSPs, except for the emulsions prepared with lemon fiber, were rapidly dispersed and absorbed at the O/W interface, and their Gi′ and Gi″ remained nearly constant throughout the test. As a result, it was found that the layers showed non-negligible influences on the interfacial behavior, the amount of NSPs adsorbed at the interface, and the viscoelasticity of the interfacial layers.
2023-01-01T00:00:00ZDevelopment of gluten‑free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder fow properties
https://hdl.handle.net/20.500.12418/14761
Development of gluten‑free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder fow properties
Duygu Aslan Türker; Meryem Göksel Saraç; Mahmut Doğan
This study reports the development of new gluten-free (GF) cake formulations with quinoa flour, potato and tapioca starch as an alternative to commercial GF foods. The GF flour was characterised in terms of oil and water holding capacity, bulk densities, caking and cohesion behaviours. Moreover, batter and cake quality was assessed with rheology, texture and morphology. Results showed that the cake strength value of tapioca starch was 1077.10 ± 33.90 g.mm and the tendency to cake was observed mostly in tapioca starch. No low-frequency plateau was observed in G' for any batter, suggesting that the system was not gelled but structured. Furthermore, both storage and loss modulus increased with frequency in all batters. As for cake quality, it was revealed that the volume index of cakes containing quinoa flour was greater than other cakes. The presence of quinoa flour improved the volume regardless of the starch source used, as it had three-dimensional protein in its structure to retain the air added during mixing. The results confirmed the inverse relationship between hardness and volume.
2023-01-01T00:00:00ZLacunary statistical equivalence of order 𝞰 for double sequences of sets
https://hdl.handle.net/20.500.12418/14318
Lacunary statistical equivalence of order 𝞰 for double sequences of sets
Ulusu, Uğur
In this study, by introducing the concepts of asymptotical lacunary statistical and asymptotical strong p-lacunary equivalence of order ( 0 < 𝜂 ≤ 1 ) in the Wijsman sense for double set sequences, some properties of these concepts are examined and also the relationship between these concepts is mentioned. Moreover, the relationships between these concepts and the asymptotical equivalence
concepts previously given for double set sequences are investigated.
2023-01-01T00:00:00ZIdeal convergence in partial metric spaces
https://hdl.handle.net/20.500.12418/14317
Ideal convergence in partial metric spaces
Gülle, Esra; Dündar, Erdinç; Ulusu, Uğur
The aim of this paper was to develop the summability literature by introducing the concept of I_p-convergence in the partial metric space (X, p). First, we give some properties of I_p-convergence. Also, we introduce the concept of I*_p-convergence
in the partial metric space (X, p) and examine relations between newly defined concepts. Then, we present the concepts of I_p-Cauchy and I*_p-Cauchy sequence in the partial metric space (X, p) and investigate relations between these Cauchy sequences.
2023-01-01T00:00:00Z