Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat
Ozturk-Kerimoglu, Burcu, Urgu-Ozturk, Muge, Serdaroglu, Meltem, Koca, Nurcan
Published in Meat science (01.02.2022)
Published in Meat science (01.02.2022)
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Journal Article
The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders
Turk-Gul, Aylin, Urgu-Ozturk, Muge, Koca, Nurcan
Published in International dairy journal (01.03.2023)
Published in International dairy journal (01.03.2023)
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Journal Article
Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes
Urgu-Öztürk, Müge, Öztürk-Kerimoğlu, Burcu, Serdaroğlu, Meltem
Published in Meat science (01.09.2020)
Published in Meat science (01.09.2020)
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Journal Article
Regulations and legislations on processed cheese
Published in Processed Cheese Science and Technology
(2022)
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Book Chapter