Browsing by Author "Özülkü, Görkem"

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The effect of invertase concentration on quality parameters of fondant

Özcan, Özge; Ruşen, Metin Yıldırım; Toker, Ömer Said; Akbaş, Nurcanan; Özülkü, Görkem; Yaman, Mustafa (Springer, 2019)

Fondant is a saturated sugar solution which is a paste- or cream-like heterogeneous system consisting of a solid phase (saccharose crystals), a liquid phase (saturated saccharose solution and glucose/invert sugar) and a ...
Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake

Pehlivanoğlu, Halime; Özülkü, Görkem; Yıldırım, Ruşen Metin; Demirci, Mehmet; Toker, Omer Said; Sağdıç, Osman (WILEY, 2018)

In the present study, two purposes were aimed: (a) Reduction of fat content of cakes using watery oleogels and (b) Reduction of saturated fatty acid contents of cakes using oleogels rich in unsaturated fatty acid composition ...