Showing results 2 to 7 of 7
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| Issue Date | Title | Author(s) |
| 2019 | LAOS (Large Amplitude Oscillatory Shear) applications for semisolid foods | Yazar, Gamze; Çağlar Duvarcı, Özlem ; Yıldırım Ertürk, Merve; Kokini, Josef L. |
| Sep-2017 | LAOS behavior of the two main gluten fractions: Gliadin and glutenin | Yazar, Gamze; Çağlar Duvarcı, Özlem ; Tavman, Şebnem; Kokini, Jozef L. |
| 2019 | Linear and non-linear rheological properties of foods | Duvarcı, Özlem ; Yazar, Gamze; Doğan, Hülya ; Kokini, Jozef L. |
| Mar-2017 | Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties | Yazar, Gamze; Çağlar Duvarcı, Özlem ; Tavman, Şebnem; Kokini, Jozef L. |
| 2016 | Non-linear rheological properties of soft wheat flour dough at different stages of farinograph mixing | Yazar, Gamze; Duvarcı, Özlem ; Tavman, Şebnem; Kokini, Jozef L. |
| Sep-2017 | The SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS) | Çağlar Duvarcı, Özlem ; Yazar, Gamze; Kokini, Jozef L. |
