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Meryem GÖKSEL SARAÇ
Meryem GÖKSEL SARAÇ
Dr. Öğr. Üyesi, Cumhuriyet Üniversitesi
Verified email at cumhuriyet.edu.tr
Title
Cited by
Cited by
Year
The effect of starch concentration and temperature on grape molasses: rheological and textural properties
M Goksel, M Dogan, OS Toker, S Ozgen, K Sarioglu, RA Oral
Food and Bioprocess Technology 6, 259-271, 2013
702013
Rheological behaviour of instant hot chocolate beverage: Part 1. Optimization of the effect of different starches and gums
M Dogan, OS Toker, M Goksel
Food Biophysics 6, 512-518, 2011
562011
A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach
M Dogan, D Aslan, T Aktar, M Goksel Sarac
European Food Research and Technology 242, 953-966, 2016
462016
Rheological and some physicochemical properties of selected hydrocolloids and their interactions with guar gum: characterization using principal component analysis and viscous …
S Karaman, Y Kesler, M Goksel, M Dogan, A Kayacier
International Journal of Food Properties 17 (8), 1655-1667, 2014
422014
Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface
M Doğan, MG Saraç, DA Türker
Journal of Food Engineering 275, 109871, 2020
412020
Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: principal component analyses (PCA) for flow and bioactive properties
M Doğan, D Aslan, V Gürmeriç, A Özgür, MG Saraç
Powder Technology 344, 222-232, 2019
412019
Optimization of gum combination in prebiotic instant hot chocolate beverage model system in terms of rheological aspect: mixture design approach
M Dogan, OS Toker, T Aktar, M Goksel
Food and Bioprocess Technology 6, 783-794, 2013
412013
Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: Effects on physicochemical, textural, and sensory properties
M Göksel Saraç, M Dogan
European Food Research and Technology 242, 1331-1342, 2016
302016
Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques
MG Saraç, T Dedebaş, E Hastaoğlu, E Arslan
International Journal of Gastronomy and Food Science 27, 100489, 2022
182022
Prediction of rheological parameters of model instant hot chocolate beverage by adaptive neuro fuzzy inference system
ÖS Toker, M Dogan, M Göksel
Milchwissenschaft-Milk Science International 67 (1), 22, 2012
122012
Arıtma Çamurundan Biyogaz Üretimi ve Enerji Tasarrufu
KS Yiğit, M Gündüz, G Şerit, M Yeğin, M Saraç, İ Bayram, Ü Bostan, H Pir
72011
Rendering Artık Yağlarından Emülgatör Üretimi ve Model Gıdalarda Arayüzey (interfacial) Reolojik Uygulamaları, Erciyes Üniversitesi
M Göksel Saraç
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı 247, 2018
62018
Evaluation of non‐starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach
M Göksel Saraç
Journal of Texture Studies 52 (3), 368-379, 2021
52021
Ticari öneme sahip toz süt ürünlerinin morfolojik yapisi ve toz akiş özelliklerinin belirlenmesi
MG Saraç, DA Türker, M Dogan
Gıda 46 (1), 119-133, 2021
52021
Dünyada ve Türkiye’de Atıktan Enerji Üretimi
M Saraç, O Uludağ
EIF Uluslararası Enerji Kongresi, 2010
52010
Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology …
D Aslan Türker, M Göksel Saraç, AE Yetiman, M Doğan
European Food Research and Technology 247, 2545-2556, 2021
42021
Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert
D Aslan Türker, M Göksel Saraç, M Doğan
European Food Research and Technology 247, 453-464, 2021
42021
Bitkisel ve hayvansal proteinlerin eriştenin tekstürel ve duyusal özelliklerine etkisi
MG Saraç
Çukurova Tarım ve Gıda Bilimleri Dergisi 36 (1), 23-26, 2021
42021
Influence of particle size on powder flow behaviour, textural and viscoelastic properties of milk-based whippable emulsions
DA Türker, MG Saraç, M Doğan
International Dairy Journal 148, 105806, 2024
32024
Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties
M Göksel Saraç, M Doğan
Journal of Food Processing and Preservation 45 (6), e15520, 2021
32021
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