Search Results - Karimidastjerd, Atefeh

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  1. 1
    Biological, functional and nutritional properties of caseinomacropeptide from sweet whey

    Biological, functional and nutritional properties of caseinomacropeptide from sweet whey by Karimidastjerd, Atefeh, Gulsunoglu-Konuskan, Zehra

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  2. 2
    Exploring sustainable novel millet protein: A look at the future foods through innovative processing

    Exploring sustainable novel millet protein: A look at the future foods through innovative processing by Kaur, Gurjeet, Ahmadzadeh-Hashemi, Saba, Amir, Saira, Khan, Zakir Showkat, Gulsunoglu-Konuskan, Zehra, Karimidastjerd, Atefeh, Fayaz, Shemilah, Bhat, Mohmad Sayeed, Rustagi, Sarvesh, Bekhit, Alaa El-Din Ahmed, Aijaz, Thameed

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  3. 3
    Formulation of a low-protein rice drink fortified with caseinomacropeptide concentrate

    Formulation of a low-protein rice drink fortified with caseinomacropeptide concentrate by Karimidastjerd, Atefeh, Kilic-Akyilmaz, Meral

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  4. 4
    Impact of the order of acid and heat treatments on the composition of caseinomacropeptide isolate

    Impact of the order of acid and heat treatments on the composition of caseinomacropeptide isolate by Kilic-Akyilmaz, Meral, Karimidastjerd, Atefeh

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  5. 5
    Chocolate microstructure: A comprehensive review

    Chocolate microstructure: A comprehensive review by Konar, Nevzat, Palabiyik, Ibrahim, Karimidastjerd, Atefeh, Said Toker, Omer

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  6. 6
    Novel approaches in food grade bigels properties and applications: A review

    Novel approaches in food grade bigels properties and applications: A review by Karimidastjerd, Atefeh, Cetinkaya, Turgay, Tarahi, Mohammad, Singh, Lovepreet, Konar, Nevzat, Khiabani, Arezou Habibzadeh, Toker, Omer Said

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  7. 7
    Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks

    Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks by Karimidastjerd, Atefeh, Gulsunoglu‐Konuskan, Zehra, Olum, Emine, Toker, Omer Said

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  8. 8
    Nutritional and sustainability aspects of algae and fungi sources in the seafood analogs

    Nutritional and sustainability aspects of algae and fungi sources in the seafood analogs by Karimidastjerd, Atefeh, Gulsunoglu-Konuskan, Zehra, Ersoy, Burcu, Cetinkaya, Turgay, Khan, Zakir Showkat, Okpala, Charles Odilichukwu R.

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  9. 9
    Influence of various corn syrup types on the quality and sensory properties of gelatin-based jelly confectionery

    Influence of various corn syrup types on the quality and sensory properties of gelatin-based jelly confectionery by Bulca, Esra Nur, Akdeniz, Esra, Mutlu, Zeynep, Tireki, Suzan, Karimidastjerd, Atefeh, Toker, Omer Said

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  10. 10
    Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2

    Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2 by Bekiroglu, Hatice, Karimidastjerd, Atefeh, Ozmen, Duygu, Toker, Omer Said, Inan, Mehmet, Sagdic, Osman, Dertli, Enes

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  11. 11
    Optimization of citrus fiber‐enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties

    Optimization of citrus fiber‐enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties by Gurbuz, Basak, Cayir, Merve, Akdeniz, Esra, Akyıl Öztürk, Saniye, Karaman, Safa, Karimidastjerd, Atefeh, Toker, Omer Said, Palabıyık, İbrahim, Konar, Nevzat

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