by Institution Author "Tekin Çakmak, Zeynep Hazal"
Now showing items 1-3 of 3
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The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream
Arslan, Ayşen; Sağdıç, Osman; Karasu, Salih; Tekin Çakmak, Zeynep Hazal (Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2023)The aim of this study is to investigate the effect of salep species grown in different regions of Turkey on the rheological and microstructural properties of ice cream mix and the thermal and sensory properties of ice ... -
The potential use of cold-pressed coconut oil by-product as an alternative source in the production of plant-based drink and plant-based low-fat ıce cream: the rheological, thermal, and sensory properties of plant-based ıce cream
Kasapoğlu, Muhammed Zahid; Sağdıç, Osman; Avcı, Esra; Tekin Çakmak, Zeynep Hazal; Karasu, Salih; Türker, Rabia Sena (MDPI, 2023)Since human health greatly depends on a healthy and risk-free social environment, it is very important to have a concept to focus on improving epidemiology capacity and potential along with economic perspectives as a very ... -
The stabilisation of low-fat mayonnaise by whey protein isolate-microbial exopolysaccharides (weissella confusa W-16 strain) complex
Yalmancı, Dilara; Dertli, Enes; Tekin Çakmak, Zeynep Hazal; Karasu, Salih (Wiley, 2023)This study aims to evaluate the fat-substituting feature of the complex of whey protein isolate (WPI) and dextran structure exopolysaccharide (EPS) synthesised by Weissella confusa JCM 1093 strains in mayonnaise samples. ...
