Konu "Gels" için Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed listeleme
Toplam kayıt 7, listelenen: 1-7
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Cold plasma modification of food macromolecules and effects on related products
(Elsevier Sci Ltd, 2022)The food industry is in search of innovative processing technologies that are capable of providing food safety and improving quality with low processing costs and fast operations. As a new technique, cold plasma (CP) ... -
Determination and numerical modeling of sugar release from model food gels
(Elsevier Ltd, 2023)In the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent ... -
Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin
(Elsevier Science Bv, 2019)In this study, gelatin was extracted from the skin of rainbow trout (Oncorhynchus mykiss) and gelation performance was studied with confectionery solutes at different concentrations (0, 10, 20, 40, 60 g/100 mL) as an ... -
A modeling approach in the interpretation of starch pasting properties
(Academic Press Ltd- Elsevier Science Ltd, 2017)In this work, starch pasting curves were reinterpreted with suitable models to show deficiency of widely used starch pasting parameters in the literature. The aim was to attract scientific attentions to the behavior and ... -
Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts
(Elsevier Sci Ltd, 2022)In this study, fish skin gelatin (FG) obtained from sea bream (Sparus aurata) was evaluated as an alternative to mammalian gelatin. Improvement in rheological properties of FG was attempted with addition of grape pomace ... -
Soft confectionery products: Quality parameters, interactions with processing and ingredients
(Elsevier Sci Ltd, 2022)The motivation in the preference of confectionery products consists of the perception formed during the purchase and consumption. This perception is a direct determining factor in the repeated purchasing behavior of the ... -
Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
(Elsevier, 2020)Nowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skirt and seed ...