Erenay Erem
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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
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
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
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
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 61 (5), 907-917, 2024
Development of a stable fermented creamy structure from hazelnut in the scope of plant-based food production
E Erem, M Kilic-Akyilmaz
Food and Bioproducts Processing 145, 128-135, 2024
Rheological and water-holding characteristics of yoghurts enriched with fruit by-products
A Eray, GG Gemici, E Erem, M Kilic-Akyilmaz
Journal of Hygienic Engineering and Design 46, 111-116, 2024
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