Kurum Yazarı "Çakmak, Hülya" TR-Dizin İndeksli Yayınlar Koleksiyonu İçin Listeleme
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3D Food Printing With Improved Functional Properties: A Review
Çakmak, Hülya; Gümüş, Cansu Ekin (2020)In food industry, 3D printing gives the opportunity to fabricate a 3D food structure using layer-by-layer deposition of the food material that may not be possible using conventional food production techniques. 3D food ... -
Effects of Water Soluble Materials on Water-in-oil Primary Food Emulsion Stability
Çakmak, Hülya; Kumcuoğlu, Seher; Tavman, Şebnem (2019)Water-in-oil (w/o) primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions ... -
Evaluation Of Foam-Mat Drying Behaviour Of Crab Apple (Malus Floribunda) Fruit Juice And Powder Quality
Çakmak, Hülya (2020)Malus floribunda (MF) is an ornamental plant and the fruits with its red flesh have potential to be used as natural food colorant. In this study, the effects of faba bean protein concentrate (FB) and maltodextrin (MD) ...