Meryem Göksel Saraç - Publications, H-index & Citations

Meryem Göksel Saraç

cumhuriyet university

10H指数

49论文数

437被引数

收录论文 14

发表时间

Gluten free cookie production with popcorn flour: effect of corn color and sweetener types 无麸质爆米花面粉曲奇的生产：玉米颜色和甜味剂类型的影响

Journal of Food Science and Technology

IF3.3

2026-03-06

OAAI

Meryem Göksel Saraç; Tuğba Dedebaş; Emre Hastaoğlu; Şefahat Eyce; Özlem Pelin Can

Investigating the interfacial and bulk rheological properties of emulsions containing dry bean powder

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2024-05-14

OAAI

Turker, Duygu Aslan; Sarac, Meryem Goksel; Dogan, Mahmut

Influence of particle size on powder flow behaviour, textural and viscoelastic properties of milk-based whippable emulsions

INTERNATIONAL DAIRY JOURNAL

IF3.4

2024-01-01

PREAI

Turker, Duygu Aslan; Sarac, Meryem Goksel; Dogan, Mahmut

Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2022-11-19

PREAI

Turker, Duygu Aslan; Sarac, Meryem Goksel; Dogan, Mahmut

Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2022-03-01

PREAI

Sarac, Meryem Goksel; Dedebas, Tugba; Hastaoglu, Emre; Arslan, Ebuzer

Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology 罂粟籽蛋白 (Papaver somniferum L.) 作为油/水界面的替代蛋白源的界面特性: pH对稳定性，形态和流变学的影响

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2021-07-13

PREAI

Turker, Duygu Aslan; Sarac, Meryem Goksel; Yetiman, Ahmet Evren; Dogan, Mahmut

Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2020-11-19

PREAI

Turker, Duygu Aslan; Sarac, Meryem Goksel; Dogan, Mahmut

Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface

JOURNAL OF FOOD ENGINEERING

IF5.8

2020-06-01

PREAI

Dogan, Mahmut; Sarac, Meryem Goksel; Turker, Duygu Aslan

Investigation of rheological synergistic interactions between hydrocolloids and starch in milky cacao beverages model: principal component analyses

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2016-11-11

PREAI

Dogan, Mahmut; Sarac, Meryem Goksel; Toker, Omer Said

Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: effects on physicochemical, textural, and sensory properties

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2016-02-16

PREAI

Sarac, Meryem Goksel; Dogan, Mahmut

A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2016-02-03

PREAI

Dogan, Mahmut; Aslan, Duygu; Aktar, Tugba; Sarac, Meryem Goksel

Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2014-04-24

PREAI

Karaman, Safa; Kesler, Yusuf; Goksel, Meryem; Dogan, Mahmut; Kayacier, Ahmed

Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach 从流变方面优化益生元速溶热巧克力饮料模型系统中的口香糖组合: 混合物设计方法

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2011-12-06

PREAI

Dogan, Mahmut; Toker, Omer S.; Aktar, Tugba; Goksel, Meryem

The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2011-10-26

PREAI

Goksel, Meryem; Dogan, Mahmut; Toker, Omer Said; Ozgen, Seda; Sarioglu, Kemal; Oral, Rasim Alper

研究方向