Utilization of retentates for white brined cheese production: comparative evaluation of physico-chemical and sensory properties von Cinar, Kadir, Gulec, Haci Ali, Gunes, Gurbuz, Hicsasmaz, Zeynep

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Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer von Kocer, Dilek, Hicsasmaz, Zeynep, Bayindirli, Alev, Katnas, Sinan

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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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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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