Geometric network simulation of high porosity foods von Gueven, A., Hicsasmaz, Z.

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Extrusion Cooking of Lentil Flour (Lens Culinaris–Red)–Corn Starch–Corn Oil Mixtures von Dogan, H, Gueven, A, Hicsasmaz, Z

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Effect of polydextrose-substitution on the cell structure of the high-ratio cake system von Hicsasmaz, Z, Yazgan, Y, Bozoglu, F, Katnas, Z

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Evaluation of Mozzarella Cheese Stretchability by the Ring-and-Ball Method von Hicsasmaz, Z., Shippelt, L., Rizvi, S.S.H.

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Effect of size and shape on modulus of deformability von Hicsasmaz, Z., Rizvi, S.S.H.

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Characterization of the Extracellular Polysaccharide from Freshwater Microalgae Chlorella sp von Yalcin, I., Hicsasmaz, Z., Boz, B., Bozoglu, F.

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Leavened Dough Processing by Supercritical Fluid Extrusion (SCFX) von Hicsasmaz, Zeynep, Dogan, Esref, Chu, Cindy, Rizvi, Syed S. H

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Characterization of the extracellular polysaccharide from fresh water microalgae Chlorella sp von Yalcin, I, Hicsasmaz, Z, Boz, B, Bozoglu, F

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Pulse testing of an agitated vessel von Ozgen, C, Hicsasmaz, Z

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Applicability and comparison of various techniques for measurement of wettability and contact angles between oil-based liquid and starch-based solid food materials von Hiçşaşmaz, Zeynep, Clayton, Joseph Thomas

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Pulse testing of an agitated vessel von Özgen, Canan, Hiçşaşmaz, Zeynep

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Mechanisms involved in the infusion of starch based porous food materials by oil based liquid foods von HIÇSASMAZ, Z., CLAYTON, J.T.

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