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View article: Tribological and Rheological Properties of Lentil and Chickpea Proteins
Tribological and Rheological Properties of Lentil and Chickpea Proteins Open
Proteins can be efficiently used in different food systems; particularly in gels due to their functionality. Proteins may decrease oral lubrication and enhance mouthfeel. Rheology and tribology are effective tools that have been used to an…
View article: Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties
Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties Open
This study investigated the extraction and colloidal properties of pea protein isolates (PPIs) from four pea cultivars produced in a southern region in Italy. The control PPIs (C-PPIs) were obtained via an alkaline extraction and isoelectr…
View article: Phosphate salt-induced structure formation in casein suspensions
Phosphate salt-induced structure formation in casein suspensions Open
View article: Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese
Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese Open
View article: High voltage pre-treatment on cheddar cheese for model cheese feed preparation
High voltage pre-treatment on cheddar cheese for model cheese feed preparation Open
View article: A Review on the Production and Characteristics of Cheese Powders
A Review on the Production and Characteristics of Cheese Powders Open
Cheese powder is a product resulting from the removal of moisture from cheese. At first, cheese emulsion is prepared by dissolving cheese(s) with water and calcium sequestering salts followed by drying. The desirable characteristics of che…
View article: Influence of the processing on composition, protein structure and techno-functional properties of mealworm protein concentrates produced by isoelectric precipitation and ultrafiltration/diafiltration
Influence of the processing on composition, protein structure and techno-functional properties of mealworm protein concentrates produced by isoelectric precipitation and ultrafiltration/diafiltration Open
Edible insects represent a great alternative protein source but food neophobia remains the main barrier to consumption. However, the incorporation of insects as protein-rich ingredients, such as protein concentrates, could increase accepta…
View article: Influence of acidification and re-neutralization on mineral equilibria and physicochemical properties of model cheese feed
Influence of acidification and re-neutralization on mineral equilibria and physicochemical properties of model cheese feed Open
Cheese feed is used as spray-dryer feed in cheese powder production, where there is growing consumer demand to eliminate calcium-chelating salts (ES). To develop ES-free feed production processes, it is essential to investigate the relatio…
View article: Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions
Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions Open
Cheese powder is a multifunctional ingredient that is produced by spray drying a hot cheese emulsion called cheese feed. Feed stability is achieved by manipulating calcium equilibrium using emulsifying salts. However, the increased demand …
View article: Effect of spray drying conditions on physicochemical and functional properties of apple cider vinegar powder
Effect of spray drying conditions on physicochemical and functional properties of apple cider vinegar powder Open
Background Apple cider vinegar (ACV) contains many health benefits due to its antioxidant and acetic acid content. However, the adverse effects of directly consuming the vinegar should be eliminated to make it possible to regulate its inta…
View article: Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts
Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts Open
To eliminate emulsifying salts (ES) from cheese powder production, it is essential to understand destabilisation behaviour of cheese feeds without any additives. In this study, cheese feeds of two most used cheeses in cheese powder product…
View article: TRIBOLOGY OF PEKMEZ (GRAPE MOLASSES)-TAHİN (SESAME PASTE) MIXTURES
TRIBOLOGY OF PEKMEZ (GRAPE MOLASSES)-TAHİN (SESAME PASTE) MIXTURES Open
A new field of texture analysis called “tribology” or “thin film rheology” that might explain the food texture throughout oral processing has become important. In this study, tribological experiments for samples containing pekmez and tahin…