Browsing Cumhuriyet Meslek Yüksekokulu Makale Koleksiyonu by Author "https://orcid.org/0000-0002-8190-2406"
Now showing items 1-4 of 4
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Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems
This study aimed to develop functional emulsions with dietary fibre/proteins and to examine the role of interfacial rheological properties on the emulsion stability. Emulsions with inulin and various animal/vegetable ... -
Development of gluten‑free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder fow properties
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 ... -
Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques
GÖKSEL SARAÇ MERYEM; Dedebaş, Tuğba; HASTAOĞLU EMRE; ARSLAN EBUZER (Elsevier B.V., 2022)The present study aims to assess the use of scarlet runner bean (Phaseolus coccineus L.) flour having high protein content in the production of vegan cake, determine the product properties, and analyze the preferences of ... -
Interfacial rheology and morphology of casein and non-starch polysaccharides mixed layers at oil/water interface
Duygu Aslan Türker; Meryem Göksel Saraç; Mahmut Doğan (Wiley, 2023)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 ...