Elif gökçen ateş
Elif gökçen ateş
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Field-dependent NMR relaxometry for Food Science: Applications and perspectives
EG Ates, V Domenici, M Florek-Wojciechowska, A Gradišek, D Kruk, ...
Trends in Food Science & Technology 110, 513-524, 2021
Understanding the role of d‐Allulose and soy protein addition in pectin gels
EG Ates, EB Ozvural, MH Oztop
Journal of Applied Polymer Science 138 (8), 49885, 2021
In vitro digestibility of rare sugar (D‐allulose) added pectin–soy protein gels
EG Ates, EB Ozvural, MH Oztop
International Journal of Food Science & Technology 56 (7), 3421-3431, 2021
Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study
EG Ates, MJ Beira, MH Oztop, PJ Sebastiao
Journal of Agricultural and Food Chemistry 69 (41), 12102-12110, 2021
Rheological and quality properties of tiger nut containing biscuit dough baked in IR‐MW combination oven
AT Çinar, E Turabi Yolaçaner, EG Ateş
Journal of the Science of Food and Agriculture, 2023
Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder
M Bal, EG Ates, F Erdem, G Tonyali Karsli, MC Karasu, O Ozarda, B Mert, ...
Frontiers in Sustainable Food Systems 8, 1358520, 2024
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