Search Results - Duvarci, Ozlem

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  1. 1
    The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks)

    The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks) by Duvarci, Ozlem C., Yazar, Gamze, Kokini, Jozef L.

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  2. 2
    LAOS behavior of the two main gluten fractions: Gliadin and glutenin

    LAOS behavior of the two main gluten fractions: Gliadin and glutenin by Yazar, Gamze, Duvarci, Ozlem C., Tavman, Sebnem, Kokini, Jozef L.

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  3. 3
    Preparation and characterization of nanocrystalline titania powders by sonochemical synthesis

    Preparation and characterization of nanocrystalline titania powders by sonochemical synthesis by CAGLAR DUVARCI, Özlem, CIFTCIOGLU, Muhsin

    Published in Powder technology
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  4. 4
    Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties

    Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties by Yazar, Gamze, Duvarci, Ozlem, Tavman, Sebnem, Kokini, Jozef L.

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  5. 5
    Effect of mixing on LAOS properties of hard wheat flour dough

    Effect of mixing on LAOS properties of hard wheat flour dough by Yazar, Gamze, Duvarci, Ozlem Caglar, Tavman, Sebnem, Kokini, Jozef L.

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  6. 6
    The SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS)

    The SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS) by Duvarci, Ozlem Caglar, Yazar, Gamze, Kokini, Jozef L.

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