Duygu Aslan

Enrichment of Functional Properties of Ice Cream with Pomegranate By‐products

Mustafa Çam, Fatma Erdoğan, Duygu Aslan et al. · Journal of Food Science · 2013 · 81 citations

The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect

Duygu Aslan, Mahmut Doğan · European Food Research and Technology · 2017 · 52 citations

Food Colloid, Engineering, Rheology +5

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

Mahmut Doğan, Duygu Aslan, Tuğba Aktar et al. · European Food Research and Technology · 2016 · 40 citations

Nutrition, Different Fat Contents, Food Analysis +8

Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties

Mahmut Doğan, Duygu Aslan, Vildan Gürmeriç et al. · Powder Technology · 2018 · 40 citations

Engineering, Health Sciences, Mechanical Engineering +8

The rheological behaviors and morphological characteristics of different food hydrocolloids ground to sub-micro particles: in terms of temperature and particle size

Mahmut Doğan, Duygu Aslan, Vildan Gürmeriç · Journal of Food Measurement & Characterization · 2017 · 17 citations

Food Colloid, Rheological Behaviors, Food Physic +6