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Didem Sözeri Atik

Showing results (1-10 of 11) with videos related to

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Critical Reviews in Food Science and Nutrition|January 9, 2025
Plant-based cheese analogs: structure, texture, and functionalityDidem Sözeri Atik, Thom Huppertz
Journal of Texture Studies|July 30, 2025
Microstructural, Rheological, and Melting Behavior of Plant-Based Frozen Desserts Produced From Soy and Pea Protein IsolatesDidem Sözeri Atik, Richard W Hartel
International Journal of Biological Macromolecules|February 25, 2024
Perspectives on the yogurt rheologyDidem Sözeri Atik, Hale İnci Öztürk, Nihat Akın
Journal of Food Science|January 31, 2026
Water Relationships of Whey Permeate PowdersTsung-Yueh Benjamin Peng, Didem Sözeri Atik, Job Ubbink
International Journal of Biological Macromolecules|April 10, 2022
Development of a novel rheological method for determining melting properties of gelatin-based gummiesDidem Sözeri Atik, Mehmet Demirci, Ömer Said Toker, et al.
Comprehensive Reviews in Food Science and Food Safety|July 15, 2025
The Science of Ice Cream Meltdown and Structural Collapse: A Comprehensive ReviewBiqing Wu, Didem Sözeri Atik, Dieyckson O Freire, et al.
Food Chemistry|January 20, 2024
Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modelingMümin Alaçam, Merve Çinsar, Recep Gunes, et al.
ACS Omega|May 27, 2024
Improving Cleaning Efficiency through the Measurement of Food Fouling Adhesive StrengthDidem Sözeri Atik, Ibrahim Palabiyik, Goksel Tirpanci Sivri, et al.
Journal of Food Science|December 28, 2024
Composition, microstructure, rheology, and meltdown behavior of commercial nondairy frozen dessertsDieyckson O Freire, Didem Sözeri Atik, Payton M Gladem, et al.
Journal of Food Science and Technology|November 22, 2019
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probioticsTalha Demirci, Hale İnci Öztürk Negiş, Aysun Oraç, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Critical Reviews in Food Science and Nutrition|January 9, 2025
Plant-based cheese analogs: structure, texture, and functionalityDidem Sözeri Atik, Thom Huppertz
Journal of Texture Studies|July 30, 2025
Microstructural, Rheological, and Melting Behavior of Plant-Based Frozen Desserts Produced From Soy and Pea Protein IsolatesDidem Sözeri Atik, Richard W Hartel
International Journal of Biological Macromolecules|February 25, 2024
Perspectives on the yogurt rheologyDidem Sözeri Atik, Hale İnci Öztürk, Nihat Akın
Journal of Food Science|January 31, 2026
Water Relationships of Whey Permeate PowdersTsung-Yueh Benjamin Peng, Didem Sözeri Atik, Job Ubbink
International Journal of Biological Macromolecules|April 10, 2022
Development of a novel rheological method for determining melting properties of gelatin-based gummiesDidem Sözeri Atik, Mehmet Demirci, Ömer Said Toker, et al.
Comprehensive Reviews in Food Science and Food Safety|July 15, 2025
The Science of Ice Cream Meltdown and Structural Collapse: A Comprehensive ReviewBiqing Wu, Didem Sözeri Atik, Dieyckson O Freire, et al.
Food Chemistry|January 20, 2024
Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modelingMümin Alaçam, Merve Çinsar, Recep Gunes, et al.
ACS Omega|May 27, 2024
Improving Cleaning Efficiency through the Measurement of Food Fouling Adhesive StrengthDidem Sözeri Atik, Ibrahim Palabiyik, Goksel Tirpanci Sivri, et al.
Journal of Food Science|December 28, 2024
Composition, microstructure, rheology, and meltdown behavior of commercial nondairy frozen dessertsDieyckson O Freire, Didem Sözeri Atik, Payton M Gladem, et al.
Journal of Food Science and Technology|November 22, 2019
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probioticsTalha Demirci, Hale İnci Öztürk Negiş, Aysun Oraç, et al.
Pageof 2