Yazar "Gul O." için listeleme
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Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk
Gul O.; Saricaoglu F.T.; Mortas M.; Atalar I.; Yazici F. (Elsevier Ltd, 2017)The effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milks was investigated. Hazelnut milk samples were produced from cold pressed hazelnut cake and homogenized up to ... -
Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil
Gul O.; Saricaoglu F.T.; Besir A.; Atalar I.; Yazici F. (Elsevier B.V., 2018)Hazelnut meal protein (4% (w/v)) and clove essential oil (CEO) (3% (v/v)) were homogenized with ultrasound (US) at different times (2, 4 and 6 min) and amplitudes (50, 75 and 100%) to obtain nano-emulsion films. Film forming ... -
Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection
Gul O.; Dervisoglu M.; Mortas M.; Aydemir O.; Ilhan E.; Aksehir K. (Academic Press Inc., 2015)Polycyclic aromatic hydrocarbons (PAH) in traditional/industrial smoked and unsmoked Circassian cheeses available in Turkish markets were analysed using solid-phase extraction, followed by high-performance liquid chromatography ... -
Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins
Saricaoglu F.T.; Gul O.; Tural S.; Turhan S. (Elsevier Ltd, 2017)The potential application of high pressure homogenization (HPH) for modifying the solubility, emulsifying and foaming properties, particle size distributions, zeta potential and rheological properties of mechanically deboned ...