Browsing by Author "GÖKSEL SARAÇ MERYEM"
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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 ... -
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 (International Journal of Gastronomy and Food Science, 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 ... -
Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques
HASTAOĞLU EMRE; GÖKSEL SARAÇ MERYEM; Dedebaş, Tuğba; ARSLAN EBUZER (ELSEVIER, 12/02/2022)The present study aims to assess the use of scarlet runner bean (Phaseolus coccineus L.) �our having high protein content in the production of vegan cake, determine the product properties, and analyze the preferences of ... -
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 ...