Duygu Özmen

Production of 3D-printed functional milk chocolate with postbiotics of Bifidobacterium animalis ssp. lactis BB-12

Mehran Moradi, Atefeh Karimidastjerd, Arezou Habibzadeh Khiabani, Duygu Özmen et autres

The present study was conducted to evaluate the impact of three different concentrations of Bifidobacterium animalis ssp. lactis BB-12 postbiotics (0.5, 0.75 and 1%) on the functional and physicochemical properties of 3D-printed milk chocolate. Supplementation of postbiotics resulted in significant changes in …

ir, tr (code pays fourni par la source)

3D-Printed hyaluronic acid-methyl cellulose interpenetrating polymer network hydrogels loaded with amoxicillin for advanced burn wound treatment

Pelin Tokat, Tarlan Mahouti, Yasemin Yilmazer, Fadime Çetin et autres

tr (code pays fourni par la source)

Rheological behavior and 3D printing performance of high internal phase emulsions stabilized by Maillard-type hazelnut protein–polysaccharide conjugates

Abdullah Kurt, İlyas Atalar, Evren Demircan, Atefeh Karimidastjerd et autres

tr (code pays fourni par la source)

Effect of microbial transglutaminase treatment of milk on the quality parameters of labneh during long-term storage

Fatma Zehranur Karabag, Hatice Şanlıdere Aloğlu, Harun Uran, Berkay Kopuk et autres

Abstract In this study, the effects of different concentrations (1, 2, and 3 U/g protein, namely 1U, 2U, and 3U) of microbial transglutaminase (MTGase) enzyme on the quality parameters of labneh during the storage was investigated. According to the results, enzyme treatment …

tr (code pays fourni par la source)

Characterization of the properties of modified avocado seed starches by heat-moisture treatment, cross-linking and oxidation and their applications in packaging film

Meral Yildirim-Yalcin, Tugce Ceyhan, Hatice Sena Olcay, Duygu Özmen et autres

tr (code pays fourni par la source)

Modification of taro starch using ball milling process

Burcu Mine Kıymaz, Duygu Özmen, Abeera Moin, Buğra Çiçek et autres

tr, pk (code pays fourni par la source)

Effect of pH and ionic strength on functional, structural, and interfacial rheological properties of aquafaba

Mahmut Ekrem Parlak, Duygu Özmen, Ömer Said Toker, Mehmet İnan et autres

tr, ie (code pays fourni par la source)

Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey

Duygu Özmen, Hüseyin Demircan, Ruşen Metin Yıldırım, Muhammad Waseem et autres

This study aimed to evaluate the impacts of seed honey supplementation at concentrations of 5, 10, and 15 % ( w /w) and storage time (up to 12 days at 14 °C) on the rheological, textural, crystallization, and colour attributes of honey. …

tr, pk, Ghana (code pays fourni par la source)

Lemon Fiber as a New Source of Fat Replacement in Filling Creams

Duygu Özmen, Ömer Said Toker, Saniye Akyıl

ABSTRACT Developing new sustainable alternatives to fat in food products that maintain textural and rheological properties while offering substantial nutritional value presents a huge challenge in the food industry. Lemon fiber, which is dietary fiber and a by‐product of the citrus industry …

tr (code pays fourni par la source)

Can rheometer be used for determination of baking stability of cocoa based filling creams

Burcu Utku Aktar, Arzu Karakaş İshak, Duygu Özmen, Halide Ezgi Tuna Ağırbaş et autres

tr (code pays fourni par la source)

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

Necattin Cihat İçyer, Duygu Özmen, Dilek Sener, Nagihan Kokyar et autres

In this study, the effects of emulsifiers such as lecithin, AMPs, Palsgaard® Oil-Binder and GMS on cocoa hazelnut spread rheology were compared under the same process conditions and formulation. Emulsifiers were added to the formulation separately at rates of 0.3%-0.4%-0.5%. Hardness values …

tr (code pays fourni par la source)

Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues

Abdullah Kurt, Ömer Said Toker, Mehmet Levent Akbulut, Hacer Çoklar et autres

Large amounts of collagen-rich by-products are generated in poultry processing. In particular, gelatin from the by-products of turkey processing is limited. Gelatin extraction from turkey and chicken MDRs (mechanically deboning residue) was the purpose of this study. Both materials were modified at …

tr (code pays fourni par la source)