검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters Yilmaz MT, Karaman S, Dogan M, Yetim H, Kayacier A Journal of Food Engineering, 108(2), 327, 2012 |
| 2 |
Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures Effect of temperature and concentration Yilmaz MT, Karaman S, Cankurt H, Kayacier A, Sagdic O Journal of Food Engineering, 103(2), 197, 2011 |
| 3 |
Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation Karaman S, Yilmaz MT, Dogan M, Yetim H, Kayacier A Journal of Food Engineering, 107(2), 241, 2011 |
| 4 |
Rheological properties of some gums-salep mixed solutions Kayacier A, Dogan M Journal of Food Engineering, 72(3), 261, 2006 |