Elif Çavdaroğlu

Akademik Profiller

1. 1
   Harnessing pulse proteins as soy protein substitutes in spreadable cheese analogues: exploring correlations among protein techno-functionality, and cheese textural, rheological and sensory propertiesFood Hydrocolloids
   2026
2. 2
   Influence of Tapioca, Corn, and Potato Starches on Physical and Textural Characteristics of Puffed Starch CrackersAkademik Gıda
   2025
3. 3
   Vibrational spectroscopy in plant-based protein research: Quantification and structural analysisTrends in Food Science & Technology
   2025
4. 4
   Utilization of black cumin (Nigella sativa L.) cake proteins as a sustainable food ingredient: A comparative study with commercial proteins for antioxidant, techno-functional and vegan cheese propertiesFood Hydrocolloids
   2025
5. 5
   Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: Effects of pectin composition and molecular properties on film characteristicsFood Hydrocolloids
   2023
6. 6
   Incorporation of organic acids turns classically brittle zein films into flexible antimicrobial packaging materialsPackaging Technology and Science
   2022
7. 7
   Utilization of stalk waste separated during processing of sun-dried figs (Ficus carica) as a source of pectin: Extraction and determination of molecular and functional propertiesLWT
   2022
8. 8
   Development of pectin–eugenol emulsion coatings for inhibition of Listeria on webbed‐rind melons: a comparative study with fig and citrus pectinsInternational Journal of Food Science & Technology
   2020
9. 9
   Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterizationJournal of Functional Foods
   2017
10. 10
    Effect of HomogenizationType on the Formation of Capsaicin Loaded Nanoemulsions2nd Congress on Food Structure Design Innovation in Food Structure Properties and Relations
    2016

Yayın listesi ORCID kaydından alındı.