A new trend among plant-based food ingredients in food processing technology: Aquafaba E Erem, NC Icyer, NB Tatlisu, M Kilicli, GH Kaderoglu, ÖS Toker Critical Reviews in Food Science and Nutrition 63 (20), 4467-4484, 2023 | 30 | 2023 |
Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage M Kilic-Akyilmaz, C Kurt, TP Uzunoglu, F Turkmen, G Gunes, E Erem International Dairy Journal 141, 105617, 2023 | 2 | 2023 |
Stabilization of olive oil in water emulsion with dairy ingredients by pulsed and continuous high intensity ultrasound UB Yavuz, E Erem, M Kilic-Akyilmaz ACS omega 8 (12), 11425-11432, 2023 | 2 | 2023 |
High potential food wastes: Evaluation of melon seeds as spreadable butter E Sahin, E Erem, M Güzey, MS Kesen, NC Icyer, D Ozmen, OS Toker, ... Journal of Food Processing and Preservation 46 (10), e16841, 2022 | 1 | 2022 |
Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters E Erem, E Akdeniz, M Cayır, NC Icyer, OS Toker Journal of Food Science and Technology, 1-11, 2023 | | 2023 |