Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow-Reference-Cited by-同舟云学术

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Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow

Published:2022-07-21 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ozcan Yilmaz¹^ORCID,Icyer Necattin Cihat²^ORCID,Ozmen Duygu³^ORCID,Toker Omer Said³^ORCID

Affiliation:

1. Agricultural Faculty, Food Engineering Department Kirklareli University Kirklareli Turkey

2. Faculty of Engineering and Architecture, Department of Food Engineering Mus Alparslan University Mus Turkey

3. Chemical and Metallurgical Engineering Faculty, Food Engineering Department Yildiz Technical University Istanbul Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16931

Reference21 articles.

1. Production of soapwort concentrate and soapwort powder and their use in Turkish delight and tahini halvah

2. Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters

3. Determination of saponin content in Turkish tahini halvah by using HPLC;Ceyhun Sezgin A. E.;Advance Journal of Food Science and Technology,2010

4. Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup;Foods and Raw Materials;2023-11-17

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