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Gamze Yazar

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

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Journal of the Science of Food and Agriculture|January 14, 2025
A fundamental rheological approach to determine the optimum water absorption capacity of a model gluten-free dough system: soy flour doughGamze Yazar
Foods (Basel, Switzerland)|September 28, 2023
Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical ReviewGamze Yazar
Critical Reviews in Food Science and Nutrition|March 14, 2022
Fat replacers in baked products: their impact on rheological properties and final product qualityGamze Yazar, Cristina M Rosell
Comprehensive Reviews in Food Science and Food Safety|January 14, 2026
Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten ProteinsGamze Yazar, Jozef L Kokini
Foods (Basel, Switzerland)|April 16, 2025
Recent Advances in the Assessment of Cereal and Cereal-Based Product QualityGamze Yazar, Jozef L Kokini
Foods (Basel, Switzerland)|October 26, 2024
Effects of Mixing and Large-Amplitude Oscillatory Shear Deformations on Microstructural Properties of Gliadin and Glutenin as Captured by Stop-Flow Frequency Sweeps in Small-Amplitude Oscillatory ShearGamze Yazar, Brennan Smith, Jozef L Kokini
Food Chemistry|August 8, 2021
Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten networkGamze Yazar, Jozef L Kokini, Brennan Smith
Plos One|April 5, 2021
Identification of gluten-like proteins in selected pod bearing leguminous tree seedsMostafa Taghvaei, Brennan Smith, Gamze Yazar, et al.
Gels (Basel, Switzerland)|April 27, 2026
Probing the Small, Medium and Large Amplitude Rheological Properties of Cherry Jell-O<sup>®</sup> as a Model System for Edible GelsOzge Ata, Gamze Yazar, Harrison Helmick, et al.
Journal of Agricultural and Food Chemistry|April 5, 2018
Conjugation of Specifically Developed Antibodies for High- and Low-Molecular-Weight Glutenins with Fluorescent Quantum Dots as a Tool for Their Detection in Wheat Flour DoughJose C Bonilla, Valerie Ryan, Gamze Yazar, et al.
Pageof 1

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

Sort By:
Pageof 1
Journal of the Science of Food and Agriculture|January 14, 2025
A fundamental rheological approach to determine the optimum water absorption capacity of a model gluten-free dough system: soy flour doughGamze Yazar
Foods (Basel, Switzerland)|September 28, 2023
Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical ReviewGamze Yazar
Critical Reviews in Food Science and Nutrition|March 14, 2022
Fat replacers in baked products: their impact on rheological properties and final product qualityGamze Yazar, Cristina M Rosell
Comprehensive Reviews in Food Science and Food Safety|January 14, 2026
Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten ProteinsGamze Yazar, Jozef L Kokini
Foods (Basel, Switzerland)|April 16, 2025
Recent Advances in the Assessment of Cereal and Cereal-Based Product QualityGamze Yazar, Jozef L Kokini
Foods (Basel, Switzerland)|October 26, 2024
Effects of Mixing and Large-Amplitude Oscillatory Shear Deformations on Microstructural Properties of Gliadin and Glutenin as Captured by Stop-Flow Frequency Sweeps in Small-Amplitude Oscillatory ShearGamze Yazar, Brennan Smith, Jozef L Kokini
Food Chemistry|August 8, 2021
Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten networkGamze Yazar, Jozef L Kokini, Brennan Smith
Plos One|April 5, 2021
Identification of gluten-like proteins in selected pod bearing leguminous tree seedsMostafa Taghvaei, Brennan Smith, Gamze Yazar, et al.
Gels (Basel, Switzerland)|April 27, 2026
Probing the Small, Medium and Large Amplitude Rheological Properties of Cherry Jell-O<sup>®</sup> as a Model System for Edible GelsOzge Ata, Gamze Yazar, Harrison Helmick, et al.
Journal of Agricultural and Food Chemistry|April 5, 2018
Conjugation of Specifically Developed Antibodies for High- and Low-Molecular-Weight Glutenins with Fluorescent Quantum Dots as a Tool for Their Detection in Wheat Flour DoughJose C Bonilla, Valerie Ryan, Gamze Yazar, et al.
Pageof 1