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Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems
Duygu Aslan Türker, Meryem Göksel Saraç and Mahmut DoğanInternational Journal of Food Engineering 18 (12) 761 (2022)
https://doi.org/10.1515/ijfe-2022-0212
Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties
Meryem Göksel Saraç and Mahmut DoğanJournal of Food Processing and Preservation 45 (6) (2021)
https://doi.org/10.1111/jfpp.15520
Emerging Technologies Based on Artificial Intelligence to Assess the Quality and Consumer Preference of Beverages
Claudia Gonzalez Viejo, Damir D. Torrico, Frank R. Dunshea and Sigfredo FuentesBeverages 5 (4) 62 (2019)
https://doi.org/10.3390/beverages5040062
Effect of dispersed particles on instant coffee foam stability and rheological properties
Rebecca Gmoser, Romain Bordes, Gustav Nilsson, et al.European Food Research and Technology 243 (1) 115 (2017)
https://doi.org/10.1007/s00217-016-2728-7